New twist on traditional roast duck

Discussion in 'Recipes' started by Alamosa, Dec 4, 2005.

  1. Alamosa

    Alamosa Elite Refuge Member

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    Oct 16, 2001
    Location:
    Southern Colorado
    1 large plucked mallard
    breaded turkey stuffing (stuffing can be a recipe in itself)
    small red potatoes
    optional: onions, mushrooms, garlic
    1/3 cup of red wine to start gravy

    Easy. stuff the bird, place it in the roasting bag, surround it with the potatoes. Place bag w/ bird in a baking vessel - a caserole dish is good. Add onion, mushroom, garlic if desired. Add wine. Bake @350 for an hour or so. Meat thermometer to at least 150 or until potatoes are cooked in the center. Use drippings for gravy. Serves 2.

    note:
    In our house growing up we used the traditional roast duck recipe with the onion and citrus stuffing and bacon on the outside for moisture.
    These days cooking bags do a far better job of retaining moisture than the old pan roasters ever did, so I have dispensed with the bacon.
    I've also done away with the onion/citrus stuffing and replaced it with a more traditional bread stuffing like you use in a turkey. I've found that a good large roasting quality mallard doesn't really need a lot of attempts to change the flavor.
     

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