Roast Duck With Caraway-Rye Bread Dressing
Recipe: #16631
January 08, 2015
Categories: Dinner, Main Dish, Poultry, Duck, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Oven Bake, High Protein more
"Duck and caraway pair well together. The dressing is cooked separately, not in the duck. This needs a minimum 2 hour refrigeration time before roasting."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (628.7 g)
- Calories 1408.1
- Total Fat - 76.9 g
- Saturated Fat - 20 g
- Cholesterol - 550.3 mg
- Sodium - 1772.9 mg
- Total Carbohydrate - 34.9 g
- Dietary Fiber - 3.5 g
- Sugars - 3.9 g
- Protein - 137.3 g
- Calcium - 249.9 mg
- Iron - 13.4 mg
- Vitamin C - 9.3 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
In a small bowl, combine 2 teas. thyme, 1 teas. black pepper and the salt. Set aside.
Step 2
Rinse the duck and cut down the center of the back. Pat dry and rub the underside with half the seasoning mixture. Spread on a rack in a shallow roasting pan skin side up. Coat with the remaining seasoning mixture. Place in the refrigerator for a minimum of 2 hours or overnight.
Step 3
After the refrigeration time, preheat oven to 375 F.
Step 4
Roast for 40 minutes while preparing dressing.
Step 5
In a large skillet, sauté the sausage until no longer pink. Pour off all but 1 tbls. of fat. Add the onion and celery and cook until soft, about 10 minutes.
Step 6
To the sausage mixture add the rye and French bread crumbs, 1/4 teas. thyme, the sage, caraway, 1/4 teas. pepper, the pecans and chicken broth. Toss to mix and turn into an oiled 1 1/2 quart baking dish. Dot with the margarine and place baking dish in a larger pan and add enough hot water to come halfway up the outside of the baking dish. Place in oven with duck after 40 minutes and bake both for 1 hour.
Step 7
Cut finished duck into quarters and serve with dressing.
Tips & Variations
No special items needed.
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