Rhena's Roast Duck

Recipe from Taste of the South
Rhena's Roast Duck
50 mins
6 hrs 50 mins
by 4.5 3  people
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  • 4 teal or 2 mallard or pintail ducks
  • 3 cloves garlic, slivered
  • Salt
  • Cayenne pepper
  • 1 cup coarsely chopped celery
  • 2 cups coarsely chopped green bell pepper
  • 2 cups coarsely chopped onion
  • 1/2 cup dry sherry
  • All-purpose flour
  • 8 strips thickly sliced bacon, divided
  • 1 cup chicken broth
  • 1 pound fresh white button mushrooms, stems removed and sliced
  • 1 pound tompinambours (Jerusalem artichokes or sunchokes), peeled and chopped, or 1 pound turnips, peeled and cut into chunks
  • 2 tablespoons chopped parsley
With a sharp, pointed knife, make one or two slits (depending on size of ducks) in duck breasts. Insert one or two slivers of garlic in each slit. Rub outside and inside cavities of ducks with a liberal amount of salt and cayenne. Place ducks, breast-side down, in a large deep bowl.
In another bowl, combine celery, bell pepper, and onion, and season with salt and cayenne. Stuff half of mixture in duck cavities and place remaining half around ducks in bowl. Pour dry sherry over ducks.
Cover and refrigerate for at least 4 hours, turning ducks once or twice in marinade. Remove ducks from refrigerator, drain, and reserve marinade.
Preheat oven to 350 degrees. Dust each duck liberally with flour and set aside.
In a large cast-iron pot or Dutch oven, fry 4 slices bacon over medium heat until crisp. Remove and drain on paper towels. When bacon is cool, crumble and set aside.
Add ducks to pot and brown in bacon grease, turning often to brown evenly. (Add vegetable oil if there is not enough bacon grease to brown ducks.)
Add chicken broth and cook for 10 minutes. Lay remaining 4 strips of bacon over duck breasts. Add reserved marinade. Cover with lid and transfer pot to oven. Bake for 1 to 1-1/2 hours, depending on size of ducks, or until ducks are tender. Baste occasionally with pan gravy and add more broth if gravy becomes dry.
Add mushrooms and tompinambours or turnips. Cover with lid and cook for 30 minutes, or until vegetables are fork-tender. Remove from oven.
Transfer ducks and vegetables to a serving platter. Add reserved bacon and parsley. Let ducks rest for 10 minutes before carving.
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