Roast Duck with Wild Rice Dressing Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Chicken / Poultry · Cooking Club · Main Dishes

Roast Duck with Wild Rice Dressing

From Dorothy McNett's recipes at This dressing is also wonderful with goose. There will be enough dressing to easily stuff 2 ducks or a 1 goose. Just bake any excess dressing in a casserole dish and serve! One duck serves about 2-3 people. Most recipes for roasting a duck or goose use a few bacon slices drapped over the breast during cooking, but I favor this cheesecloth method. It keeps it moist while cooking, allows the goose or duck fat to drain off during cooking, and the finished roast tastes like duck or goose and not a baked ham!

For the dressing:
1 cup wild rice
3 cups water or broth (chicken or vegetable)
1/2 teaspoon sea salt
3-4 slices bacon (or 1/4 pound sausage)
1 shallot or small onion, chopped
2 stalks celery, chopped
1 small apple, diced
1/2 pound fresh mushrooms, chopped
1/2 teaspoon dried oregano
1 teaspoon dried sage

1 duck (about 5 - pounds ) (or use 2 smaller ones, about 4 pounds each)
salt and pepper for the cavity
2 cups water
stalk of celery, diced
lemon slice, 1/4 teaspoon salt, and some pepper
1/2 cup chicken or vegetable broth

Wash the rice carefully and thoroughly. Combine water or broth, washed rice, and salt in a medium sized saucepan with a lid. Bring to a boil. Cover and reduce to a simmer. Cook about 45-50 minutes, or until rice is tender and kernels have split open a bit. Drain away any remaining liquids. (Or, instead of using the stove-top, place the water or broth, washed rice, and salt in a glass or ceramic 8 cup batter bowl. Cover with a glass lid or plate. Cook in microwave on full power for 8 minutes. Reduce to half power (power level 5) and cook 30 minutes. Allow to stand 10 minutes. Drain.)
While rice is cooking, wash the ducks well and pat dry with paper towels. Sprinkle a little salt and pepper into the cavity and set aside. Cook the giblets in about 2 cups of water with a slice of lemon and 1 stalk of diced celery, 1/4 teaspoon salt and some pepper for about 20 minutes.
In a heavy bottomed saute pan cook the bacon (or sausage) until crisp and browned. Remove bacon to drain on paper towels. Leave about 2 tablespoons of the bacon fat in the pan, discard any excess. Cook the chopped onion, celery, apple and mushrooms about 5 minutes, stirring often. Add the oregano and sage. Crumble up the bacon and add to the mixture along with the cooked and drained wild rice. Chop the cooked giblets and add to the dressing.
Preheat oven to 450 degrees. Stuff ducks with the dressing. (Extra dressing can be placed in a baking dish and roasted about 30-45 minutes.) With linen cooking twine, tie the legs together loosely. Tuck a small slice of bread over the dressing opening to hold it in place. Place on a rack in a roasting pan. Prick the skin all over with a fork or the tip of a sharp knife, but do not cut into the flesh, just the skin. Cut a piece of cheesecloth to be about the size of the duck. Soak it in the 1/2 cup broth. Place it over the duck. Drizzle with a bit more of the broth. Place roasting pan in the hot oven, REDUCE the heat to 375 degrees. Calculate cooking time, using 20 minutes per pound as a guide. (a 4 pound duck will take about 1 hour and 20 minutes) You can baste it about every 20 minutes or so with more broth, or the drippings being collected in the pan. Check temperature of the duck with an instant meat thermometer. It should be about 170 degrees. Remove from oven and allow to stand about 15 minutes before carving.

Recipe created 2012-12-16.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.