New twist on traditional roast duck

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

  1. Alamosa

    Alamosa Elite Refuge Member

    Oct 16, 2001
    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.

    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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