Roast Duck

We made roast duck this Christmas. I have always been curious about it from when I hear mention of it in the Christmas movies and also knowing it was something they ate during this time of year from days long ago. The recipe we used the ideas on seasonings were from allreceipes.com - we knew we didn't want a sweet flavored bird and found many recipes for orange duck and many other fruity ideas. This one seemed just right:

Ingredients

• 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

Directions

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 pound (cooking times may vary.) Baste every 30 to 45 minutes.

Since we've never done this before, Charlie called his mom who suggested we stuff it with apples, celery, and onion for additional flavoring and moistness. They filled the cavity (not as large as a turkey's) and smelled wonderful going in as well as coming out. We served the duck with some red potatoes and green salad however I think if we ever make it again we will use fresh herbs. I also think it would be better to add some of the roasted apple, celery, and onions from the duck to a cornbread type dressing to serve on the side. The flavor of the duck really would really go good with an accompaniment like that.

Not a lot of meat on this long skinny bird, but because of the rich flavor a little duck goes a long way - it was a lot of fun! Next on the try list for Christmas is Goose!