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Roasted Sherry Duck

SUBMITTED BY: Monica

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

RECIPE RATING:

Read Reviews (9)

Review/Rate This Recipe

PREP TIME	20 Min
COOK TIME	5 Hrs
READY IN	17 Hrs 20 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 (4 pound) frozen duck
6 tablespoons olive oil
2 cups dry sherry
3 teaspoons dried oregano
3 teaspoons dried rosemary
3 teaspoons dried basil

What to Drink?
	Merlot
	Sidecar

DIRECTIONS

Thaw duck in refrigerator until partially dethawed. 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.
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.

FOOTNOTE

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

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REVIEWS

Reviewed on aug. 21, 2006 by keith w

We absolutely loved this recipe once we realised that the cooking time is wrong. It should... MORE

Reviewed on jul. 22, 2008 by Laurie B.

I made this recently so we could decide if we wanted to have it for Thanksgiving. It came out... MORE

Reviewed on jan. 11, 2005 by chivismg

Hi we made this duck for Christmas and it was delicious, i just would have rubbed in butter or... MORE

Reviewed on dec. 31, 2007 by amagnani

This recipe was Amazing! We prepared it for New Years. At first I was skeptical of the... MORE

Reviewed on mar. 31, 2007 by kerrip

An okay recipe that I probably won't make again...just too fatty. I like duck, but I think... MORE

Reviewed on aug. 12, 2008 by Heather Brown

My husband and I loved this recipe! This was my first go at roasting a duck and I was very... MORE

Reviewed on feb. 12, 2008 by amysco

I made this for my FIRST at home Christmas dinner with all of my family here. Everyone was... MORE

Reviewed on jan. 20, 2008 by V29578

I MADE THIS FOR THANKSGIVING, IT WAS GREAT. VERY EASY TO MAKE. THANKS FOR SHARING. MORE

Reviewed on feb. 19, 2009 by JD123

This was really incredible. I paused several times when I noticed there was no salt in the... MORE