Roasted Sherry Duck Recipe -
Roasted Sherry Duck Recipe
  • READY IN 17+ hrs

Roasted Sherry Duck

Recipe by  

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

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Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    5 hrs

    17 hrs 20 mins


  1. 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.
  2. 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).
  3. 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.
  4. Roast for about 30 minutes per 1/2 pound (cooking times may vary.) Baste every 30 to 45 minutes.
Kitchen-Friendly View


  • Cook's Note:
  • If you choose to stuff the bird with dressing, do this after spreading marinade inside the duck.

Reviews More Reviews

Most Helpful Positive Review
Aug 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)

Most Helpful Critical Review
Mar 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.


27 Ratings

Jul 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.

Jan 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.

Feb 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!

Aug 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.

Dec 31, 2007

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

Feb 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!


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  • Calories
  • 346 kcal
  • 17%
  • Carbohydrates
  • 13.4 g
  • 4%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 21.8 g
  • 33%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 17.2 g
  • 34%
  • Sodium
  • 526 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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