This is a perky little duck dish that I make every year for Christmas and Thanksgiving.

Recipe Summary

prep:
20 mins
cook:
5 hrs
additional:
12 hrs
total:
17 hrs 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Thaw duck in refrigerator until partially thawed. The skin should be soft, but the insides should still be frozen. Take duck out of wrapping, and stab the duck 15 to 20 times. Make sure the stab holes go past the fat and into the meat. This is very important for the marinating process.

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  • In a large mixing bowl, mix 1 cup sherry, and 3 tablespoons olive oil. Place duck in the mixing bowl. Spread the sherry and olive oil all over the duck. Cover the mixing bowl, and refrigerate until duck is completely thawed (works best over night).

  • Preheat oven to 375 degrees F (190 degrees C). Remove duck from marinade, and remove the neck bone and the giblets from inside the duck. Spread some of the marinades inside of the duck. Rub the outside of the duck with 3 tablespoons olive oil and oregano, rosemary, and basil. Pour remaining 1 cup sherry into bottom of roasting pan, and place duck in pan.

  • Roast for about 30 minutes per 1/2 pound (cooking times may vary.) Baste every 30 to 45 minutes.

Cook's Note:

If you choose to stuff the bird with dressing, do this after spreading marinade inside the duck.

Nutrition Facts

346 calories; protein 17.2g 34% DV; carbohydrates 13.4g 4% DV; fat 21.8g 34% DV; cholesterol 64.4mg 22% DV; sodium 526.3mg 21% DV. Full Nutrition
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Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/21/2006
We absolutely loved this recipe once we realised that the cooking time is wrong. It should read roast for 30 minutes per pound (NOT PER HALF POUND) Read More
(112)

Most helpful critical review

Rating: 3 stars
03/31/2007
An okay recipe that I probably won't make again...just too fatty. I like duck but I think I'll stick with breasts. Read More
(21)
34 Ratings
  • 5 star values: 18
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
08/21/2006
We absolutely loved this recipe once we realised that the cooking time is wrong. It should read roast for 30 minutes per pound (NOT PER HALF POUND) Read More
(112)
Rating: 5 stars
07/22/2008
I made this recently so we could decide if we wanted to have it for Thanksgiving. It came out GREAT. (Cooked it 30 minutes per lb. not 30 minutes per 1/2 lb.) We have decided to have it for Thanksgiving. So moist and flavorful. Read More
(67)
Rating: 5 stars
01/11/2005
Hi we made this duck for Christmas and it was delicious i just would have rubbed in butter or a little salt thats all thank you for the recipe. Read More
(55)
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Rating: 5 stars
02/19/2009
This was really incredible. I paused several times when I noticed there was no salt in the ingredients and I had serious doubts about how that would go over... I was so pleasantly surprised! the taste is wonderful. You can appreciate the true taste of the duck and the rosemary was just the icing on the cake. I used a large Mulard Duck Breast and adjusted the recipe down to 2 servings. Warning be careful when adjusting the recipe because the actual preparation instructions include quantities that correspond to the amount of servings in the original recipe. No harm really you may just have leftover rub or sherry that you won't use. GREAT GREAT GREAT (at least to me anyway:-) Thanks for sharing! Read More
(33)
Rating: 5 stars
08/12/2008
My husband and I loved this recipe! This was my first go at roasting a duck and I was very impressed with how it turned out. Was great with asparagus. Read More
(26)
Rating: 5 stars
01/01/2008
This recipe was Amazing! We prepared it for New Years. At first I was skeptical of the Sheri....but that's what made it GREAT. I did rub salt on the outside and inside per another reviewer's advice. VERY Flavorful. Yummmm Read More
(25)
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Rating: 3 stars
03/31/2007
An okay recipe that I probably won't make again...just too fatty. I like duck but I think I'll stick with breasts. Read More
(21)
Rating: 5 stars
02/12/2008
I made this for my FIRST at home Christmas dinner with all of my family here. Everyone was skeptical of me changing up the traditional ham but they all loved it. Next year I will have more than one to make sure everyone gets a good taste! Read More
(16)
Rating: 3 stars
06/29/2010
Be advised before trying this recipe that the cooking time is very wrong. It should be 30 minutes per POUND not per half-pound. A four-pound duck would be done in about 2 hours. If you roast the duck according to the recipe you will end up with charcoal. My 5 1/2 lb. duck was done in just under 3 hours. I did need to add water to the roasting pan after the first two hours to prevent burning. This was the first duck I ever prepared. It was okay but I probably won't make this again. Nothing personal - I guess I'm just not much of a duck fan. Thanks for sharing the recipe. Read More
(14)
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