Roast Duck with Oyster Dressing

Name: Roast Duck with Oyster Dressing
Prep time: 3 d 16 h
Cook time: 3 d 16 h
Total time: 3 d 16 h
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 237 milliliters chopped celery; 454 grams stale cornbread, crumbled; 1 teaspoon dried sage; 2 teaspoons dried thyme; 2 kilograms Peking duck, giblets removed; 59 milliliters duck fat; 2 eggs, lightly beaten; 1 teaspoons kosher salt; 3 teaspoons kosher salt per pound of duck, approximately 1/3 cup; 355 milliliters chopped onions; 142 grams oyster crackers, crumbled; 1 pint oysters with their liquor

Roast Duck with Oyster Dressing might be just the main course you are searching for. This dairy free recipe serves 4. One serving contains 2994 calories, 80g of protein, and 252g of fat. Head to the store and pick up pepper, eggs, kosher salt, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes approximately 88 hours. If you like this recipe, you might also like recipes such as Roast Duck with Oyster Dressing, John Dory Oyster Bar Oyster Pan Roast with Uni Butter Crostini, and Duck and Oyster Gumbo.

Instructions

Watch how to make this recipe.

Put the duck, breast side down, on a cutting board and using kitchen shears, cut up 1 side of the spine, starting at the tail or pope's nose, all the way to the top. Turn the bird around and cut back down the other side of the spine, being careful not to cut into the thigh. Press down on the bird to flatten and make a shallow cut through the breastbone to further flatten the duck.

Ingredients you will need

Whole Duck

Equipment you will use

Cutting Board

Remove the neck flap and any extra pockets of fat. Turn the duck over, breast side up, and make a long slash in the skin and fat of each breast, making sure not to puncture the meat.

Ingredients you will need

Whole Duck

Meat

Sprinkle both sides of the duck with the kosher salt and lay the duck, breast side up, on top of a broiler pan. Line the bottom of the pan with paper towels.

Ingredients you will need

Kosher Salt

Whole Duck

Equipment you will use

Paper Towels

Broiler Pan

Frying Pan

Put the duck, uncovered, on the bottom shelf of the refrigerator for 3 to 4 days or until the skin is dry and reaches a near parchment consistency.

Ingredients you will need

Whole Duck

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

If there is still salt visible, brush it off.

Ingredients you will need

Salt

Remove the paper towels from the bottom of the pan.

Equipment you will use

Paper Towels

Frying Pan

Put the pan in the middle of the oven and roast for 30 minutes. Rotate the pan 180 degrees and continue to cook until the thigh reaches an internal temperature of 180 degrees F on an instant-read thermometer, about 30 more minutes.

Equipment you will use

Kitchen Thermometer

Oven

Frying Pan

Remove the duck from the oven and increase the heat to 450 degrees F. Once the oven has come to temperature, return the duck to the oven and roast until the skin is golden brown and crispy, about 10 minutes.

Ingredients you will need

Whole Duck

Equipment you will use

Oven

Remove the top of the broiler pan, with the duck still on it, and put it on a sheet pan to rest.

Ingredients you will need

Whole Duck

Equipment you will use

Broiler Pan

Frying Pan

Pour off the duck fat from the bottom of the pan, measure 1/4 cup, and reserve the rest for another use.

Ingredients you will need

Duck Fat

Equipment you will use

Frying Pan

Decrease the oven heat to 350 degrees F.

Equipment you will use

Oven

Put the broiler pan on the stove over medium heat and add the 1/4 cup of the fat.

Equipment you will use

Broiler Pan

Stove

Add the onions, celery, salt, and pepper. Cook, stirring frequently, until the onions and celery are translucent, approximately 10 minutes.

Ingredients you will need

Celery

Onion

Pepper

Salt

Meanwhile, combine the cornbread, oyster crackers, thyme, sage, eggs, oysters and their liquor in a large mixing bowl and use your hands to mix well, breaking up the oysters as you go.

Ingredients you will need

Oyster Crackers