Roast Duck With Oyster Dressing
Serves: 5
Graciela O'Reilly
1 January 1970
Based on User reviews:
56
Spice
54
Sweetness
50
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Duck Fat1.5 cups
Onion (chopped)1 cup
Celery (chopped)1 tsp
Kosher Salt1.5 tsps
Dried Thyme1 tsp
Dried SageDirections:
1
Preheat the oven to 350 degrees F
2
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
3
Turn the bird around and cut back down the other side of the spine, being careful not to cut into the thigh
4
Press down on the bird to flatten and make a shallow cut through the breastbone to further flatten the duck
5
Remove the neck flap and any extra pockets of fat
6
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
7
Sprinkle both sides of the duck with the kosher salt and lay the duck, breast side up, on top of a broiler pan
8
Line the bottom of the pan with paper towels
9
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
10
If there is still salt visible, brush it off
11
Remove the paper towels from the bottom of the pan
12
Put the pan in the middle of the oven and roast for 30 minutes
13
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
14
Remove the duck from the oven and increase the heat to 450 degrees F
15
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
16
Remove the top of the broiler pan, with the duck still on it, and put it on a sheet pan to rest
17
Pour off the duck fat from the bottom of the pan, measure 1/4 cup, and reserve the rest for another use
18
Decrease the oven heat to 350 degrees F
19
Put the broiler pan on the stove over medium heat and add the 1/4 cup of the fat
20
Add the onions, celery, salt, and pepper
21
Cook, stirring frequently, until the onions and celery are translucent, approximately 10 minutes
22
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
23
Add the onion and celery mixture to the bowl and stir to combine
24
Transfer the dressing back into the broiler pan and spread evenly
25
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
26
Transfer the duck to a serving platter and serve with the dressing