Roast Duck
- Total Time
- 2 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 14-to-6-pound duck
- ½cup peeled and halved baby onions
- ½cup chopped carrots
- 2tablespoons butter, cut into cubes
- ½teaspoon dried savory, sage or thyme
- Salt and pepper
- 6thick slices bacon
- ¼cup flour
- ¾cups whole milk
Nutritional analysis per serving (6 servings)
1296 calories; 123 grams fat; 43 grams saturated fat; 0 grams trans fat; 57 grams monounsaturated fat; 16 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 37 grams protein; 1088 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Remove the duck giblets. If you choose, chop and sauté the giblets and set them aside to toss into the gravy later.
- Step 2
Prick the duck's skin with a fork. Rinse and pat dry with paper towels. Twist the wing tips under the back and place the duck, breast side up, on a rack set in a roasting pan. Stuff onions, carrots and butter into the cavity. Sprinkle the duck all over with the dried herbs and ½ teaspoon each of salt and pepper. Lay bacon slices crosswise over the breast. Roast duck in the oven until the internal temperature reaches 180 degrees, 1½ to 2 hours.
- Step 3
Place duck on a serving platter and tent with foil. Remove vegetables from cavity. (Check to see if the vegetables are edible. If still raw, microwave until tender and feed to the dogs.)
- Step 4
Prepare the gravy by pouring off all but 3 tablespoons of the fat from the pan. Place the pan over medium heat. Using a wooden spoon, scrape up the burned bits stuck to the bottom and then sprinkle with the flour. Cook, stirring, to toast the flour, about 3 minutes. Add the milk and ½ cup water. Bring to a boil, then reduce the heat and simmer. If too thick, loosen with water. Season with salt and pepper to taste.
Private Notes
Comments
Please don't feed the vegetables to the dog or the cat, since they contain onions which are highly toxic to both cats and dogs. Your pets will get seriously sick or even die. Why not eat them yourself? They are delicious.
Duck breast, with all that fat, requires a wrap of bacon?
This is a myth. Only fresh onions are toxic to dogs, and scallions in particular.
Bacon is a necessary ingredient for wild duck. Wild duck is so fat free that it needs to be draped with bacon.
Lacking time to do the duck I wanted, I chose this one because it only took 2.5 hrs. I cut and pasted between the rest. I added smashed garlic and mushrooms to the stuffing mix and mixed them all together with homemade 5 spice seasoning and olive oil. I scored the skin with a razor blade- great idea, rubbed in more 5 spice and made a glaze with the zest and juice of a large orange, mixed together with a bottle of apricot jamb that had not set up properly. It was fabulous. Will do it again.
The French cook their duck to med rare. Overcooked duck=dry, unpalatable. The USDA (& some chefs like Hank Shaw of Duck Duck Goose) suggest reaching 165 degrees. Julia Child uses pale rosy juices (med rare) & doesn't adhere to a thermometer reading. This recipe cites a really high thermometer reading of 180 degrees. From my humble experience this is overdoing it. Does anyone else have experience in this regard? Just wondering & don't want to wreck my $24 duckling! Thank you!
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