Entrees Plates

Roasted Thanksgiving Duck

November 23, 2015

I know, I know. Thanksgiving is ALL about the turkey. The talk of the town. Everyone is expecting a big, fat, juicy turkey on Thanksgiving. But can we, just for a second here, address the minority of us who don’t love turkey? Now don’t get me wrong, I’m not saying I don’t like turkey, it’s just not my favorite. I actually look forward to the sides at Thanksgiving more than the turkey itself. There it is. I said it. Even as I’m sitting here and writing these words I feel like I’m admitting to a deep dark secret. I’m sorry, but I’m just being honest. Some of you may think “you just haven’t had MY turkey”,  “you’re not doing it right”, or “you’re probably overcooking it”. “Have you tried brining it?” Trust me people, I’ve had some really great turkeys in the past; perfectly brined, seasoned, and cooked, but I still filled up on the sides more. But that’s just me. Maybe, just maybe, there is somebody else out there who can relate to this? No? Okay, then how about those of you who are too intimidated of cooking a 15-pound bird and are looking for an alternative? Maybe you’re having a smaller, more intimate family gathering and don’t need leftovers for the next week. Or maybe you procrastinated and now can’t find a turkey in stock? Can I interest you in a duck, perhaps? Think juicy, flavorful, dark meat with a perfectly crispy skin. No brining or marinating necessary. This recipe calls for only 5 ingredients but produces the most amazing result. You don’t need a ton of ingredients because duck meat is already so delicious and flavorful, you are only enhancing the flavors. And another bonus- you don’t need to stand over your oven for 4-5 hours, basting every 30 minutes. This duck is ready in two hours! So please, give this duck a chance and let me know if I’ve converted you. I hope I have.

Ingredients For Roasted Duck:

  • 5 lb. duck (easily found around the holidays in multiple stores, but I have also seen them at Fred Meyers and WinCo Foods year-round) 
  • 1 stick butter, softened 
  • 4 garlic cloves, minced
  • 1 tblsp. salt 
  • 1/2 tsp. pepper

DSC_0150

Directions For Roasted Duck:

Start by drying off your duck with some paper towels and really soaking up any moisture left on the skin. Next, rub 2 tbsp. of  softened butter all over the duck. Really get in there and get your hands dirty, there’s no other way around it!DSC_0162

Rub minced garlic over entire duck.DSC_0168

Sprinkle your mixture of salt & pepper all over, making sure you don’t miss any spots! You can also add a little garlic powder if you have some on hand to add to the garlic flavor even more. Insert 1/2 stick of butter into the cavity of the duck. DSC_0186

Add 1 cup of water (or chicken broth!) to the roasting pan and cover with aluminum foil. You can choose to leave it like this for a few hours and let the spices really set in or just pop it in the oven right away if you are short on time. I like to do this a little earlier in the day so I am not rushed later on.

Bake at 375° for one hour and remove aluminum foil.

Baste with 1 tblsp. melted butter and return to oven for 30 minutes.

Baste with remaining 1 tbsp. melted butter and return to oven for 20 more minutes or until skin is perfectly golden brown. (There will be a lot of duck fat in the roasting pan after it’d done cooking- save it! You can make some amazing potato hash in this later!) roasted duck

Go ahead and carve into this baby and enjoy! Try it with our recipe for white wine mushroom gravy or the amazing creamy red wine sauce as an accompaniment; you won’t be disappointed!

Roasted Thanksgiving Duck

Ingredients

  • 5 lb. duck (easily found around the holidays in multiple stores, but I have also seen them at Fred Meyers and WinCo Foods year-round)
  • 1 stick butter, softened
  • 4 garlic cloves, minced
  • 1 tblsp. salt
  • 1/2 tsp. pepper

Instructions

  1. Dry off your duck with some paper towels and soak up any excess moisture left on the skin. Next, rub 2 tbsp. of softened butter all over the duck. Rub minced garlic cloves over entire duck. Sprinkle your mixture of salt & pepper all over, making sure you don't miss any spots! Insert 1/2 stick of butter into the cavity of the duck.
  2. Add 1 cup of water (or chicken broth!) to the roasting pan and cover with aluminum foil.
  3. Bake at 375° for one hour and remove aluminum foil.
  4. Baste with 1 tblsp. melted butter and return to oven for 30 minutes.
  5. Baste with remaining 1 tbsp. melted butter and return to oven for 20 more minutes or until skin is perfectly golden brown.
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xoxo,

Irina

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4 Comments

  • Reply Olya shem November 23, 2015 at 10:32 pm

    You’ve gotta make this next time I visit! I’ve never made duck before so it’s a little intimidating. But I just might give it a try. Prob not for thanksgiving, cuz I love turkey 😉

    • Reply Irina November 24, 2015 at 8:54 pm

      I will gladly make this for you! It’s such a simple but impressive dish!

  • Reply Fawn March 4, 2016 at 4:24 pm

    How would you adjust cook time & temp for a little smaller duck?

    • Reply Yuli & Irina March 6, 2016 at 11:26 pm

      Allow for about 25-30 minutes cooking time per pound, or until internal temperature at the leg joint reaches 175° F.

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