Roast Duck With Caraway-Rye Bread Dressing
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."
- 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
In a small bowl, combine 2 teas. thyme, 1 teas. black pepper and the salt. Set aside.
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.
After the refrigeration time, preheat oven to 375 F.
Roast for 40 minutes while preparing dressing.
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.
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.
Cut finished duck into quarters and serve with dressing.
Tips & Variations
No special items needed.