Roast Duck With Caraway-Rye Bread Dressing

Prep Time
Cook Time
4h 30m
Ready In

Recipe: #16631

January 08, 2015

"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 is 4 servings


  • 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.


No special items needed.

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