Roasted Duck With Dressing Recipes

ROAST DUCK WITH OYSTER DRESSING

Steps:

• Put the duck, breast side down, on a cutting board and using kitchen shears, cut up 1 side of the spine, starting at the tail or pope's nose, all the way to the top. Turn the bird around and cut back down the other side of the spine, being careful not to cut into the thigh. Press down on the bird to flatten and make a shallow cut through the breastbone to further flatten the duck. Remove the neck flap and any extra pockets of fat. Turn the duck over, breast side up, and make a long slash in the skin and fat of each breast, making sure not to puncture the meat.
• Sprinkle both sides of the duck with the kosher salt and lay the duck, breast side up, on top of a broiler pan. Line the bottom of the pan with paper towels. Put the duck, uncovered, on the bottom shelf of the refrigerator for 3 to 4 days or until the skin is dry and reaches a near parchment consistency.
• Preheat the oven to 350 degrees F.
• If there is still salt visible, brush it off. Remove the paper towels from the bottom of the pan. Put the pan in the middle of the oven and roast for 30 minutes. Rotate the pan 180 degrees and continue to cook until the thigh reaches an internal temperature of 180 degrees F on an instant-read thermometer, about 30 more minutes.
• Remove the duck from the oven and increase the heat to 450 degrees F. Once the oven has come to temperature, return the duck to the oven and roast until the skin is golden brown and crispy, about 10 minutes.
• Remove the top of the broiler pan, with the duck still on it, and put it on a sheet pan to rest. Pour off the duck fat from the bottom of the pan, measure 1/4 cup, and reserve the rest for another use.
• Decrease the oven heat to 350 degrees F.
• Put the broiler pan on the stove over medium heat and add the 1/4 cup of the fat. Add the onions, celery, salt, and pepper. Cook, stirring frequently, until the onions and celery are translucent, approximately 10 minutes.
• Meanwhile, combine the cornbread, oyster crackers, thyme, sage, eggs, oysters and their liquor in a large mixing bowl and use your hands to mix well, breaking up the oysters as you go. Add the onion and celery mixture to the bowl and stir to combine. Transfer the dressing back into the broiler pan and spread evenly. Put the dressing on the middle rack of the oven and bake until golden brown and crisp around the edges, about 30 to 35 minutes. Transfer the duck to a serving platter and serve with the dressing.

ROASTED DUCK WITH DRESSING

Steps:

• 1. Night before - Thaw Duck if Frozen and break up the bread and place it in a mixing bowl to dry, add the onion, celery, sage, salt and pepper to the bread.
• 2. Preheat Oven to 375 degrees. Clean Duck and remove giblets then place in a large stock pan with enough water to cover and broil until you see a fair amount of the fat and oils come to the top of the water, skim off and remove duck from the water and place in a large roasting pan.
• 3. Wet the dressing with just enough chicken broth to make barely moist. The dressing will get additional moisture from the duck and if you make it too wet, it will be soggy. Stuff the duck with the dressing and place any extra around the outside of the duck.
• 4. Place the cover on the roasting pan and place duck in the oven at 375 degrees for about 2 and a half hours for a 6 pound duck. You can tell when the duck is ready because it should fall off the bone easily and be tender and juicy, but definitely not greasy. Serve and Enjoy!

ROASTED DUCK WITH SAGE & ONION STUFFING & APPLESAUCE

Steps:

• Preheat oven to 220°C.
• Stuffing:.
• Melt the butter in a saucepan. When the foaming subsides, add the chopped onion. Saute on a gentle heat for around 10 minutes. Cook until translucent, avoid browning.
• Take pan off heat and add all remaining ingredients.
• Mix well with your hands to incorporate the egg. If the mixture seems a little too dry, add a touch of water. If too moist, add some more breadcrumbs. It should hold its shape easily.
• Duck:.
• Cut neck off duckling, and put aside for future use in gravy (below).
• Put the stuffing inside the cavity of the duck. Close up the flaps of the cavity, securing them with toothpicks.
• Cover the duck with melted butter, and season generously with salt and pepper.
• Place the duck breast-side down (to make all the juices run into the breast, making for a more succulent final result) on a rack. Then place rack & duck in a roasting tray.
• Add a little water to the bottom of the roasting tray to prevent burning.
• Place tray in oven. Cook at 220°C for 15 minutes.
• After the 15 minutes, reduce the heat to 180C, and cook for a further 30 minutes.
• After the 30 minutes, turn duck breast-side up and continue cooking for another 60-70 minutes (still on 180°C), checking on occasion that it does not burn/is not browning too much.
• Note: While duck is cooking, make your gravy and apple sauce.
• If duck is getting too brown/dark, reduce heat to 160°C, or cover the extremities of the duck with aluminum foil.
• At the end of the cooking time, remove duck from oven. Place in a warm spot (perhaps atop an unused part of the stove) and cover with aluminum foil until serving time.
• Gravy:.
• Chop neck from (above) duckling into pieces with a meat cleaver.
• Put the pieces of neck and oil in a saucepan over the heat and allow some of the duck fat to render.
• Add roughly chopped vegetables, herbs, bay leaf, peppercorns, and salt and fry for 20 minutes on medium heat, stirring regularly.
• After the vegetables and duck neck have achieved a good brown color, add enough water (or stock) to barely cover the contents of pot.
• Bring slowly to the boil, skimming any scum (bubbly impurities that gather at the surface) that appears.
• When gravy has come to the boil, reduce to a gentle simmer, and continue to skim scum from time to time. Keep on gentle simmer for as long as possible for the best flavor, adding a touch more water or stock from time to time if needed.
• When the duck (above) gets close to being cooked, strain the gravy through a fine sieve to remove the vegetables, herbs, etc. Push down hard using the back of a spoon so as to extract as much juice as possible. Discard vegetables (or feed to your chickens/compost heap!).
• In a clean pan, bring the strained gravy to the boil, stirring occasionally.
• When gravy has reduced by a third, thicken with cornflour dissolved first in a small amount of cold water (3-4 tablespoons). Make sure to quickly stir gravy once cornflour is added to ensure good dispersion of cornflour & smooth gravy consistency.
• Season the gravy with salt and pepper according to your personal tastes.
• You could also add some of the pan juices from the roast duck once it has finished cooking - just stir in well.
• Apple Sauce:.
• In spaces where duck and gravy are cooking & able to be left alone for a bit, prepare apple sauce.
• Peel and core the apples. Roughly chop them.
• Place apples in saucepan with all other ingredients (except lemon juice).
• Bring to the boil, then reduce to a simmer, cooking until the apples collapse (should take around 30 minutes). Stir frequently to prevent burning/sticking.
• When cooking has finished, take off heat and add lemon juice. Stir.
• Serving:.
• Place gravy in a sauce boat.
• Place apple sauce in a bowl/boat.
• Carve the duck.
• Enjoy!
• This dish is excellent when served with additional accompaniments like roasted new potatoes, pumpkin, minted peas, blanched green beans, honeyed carrots, etc.