Roast Duck

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Great! But a little too salty. I will make this again. Although, there is no way this will feed 6-8 people. I made 2 ducks and it just barely fed 5 adults.

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This is a wonderful recipe. I didn't make the sauce and used more salt and pepper that called for by the recipe, but my family absolutely loved it! I used some of the duck fat to make a gravy: 3 table spoons duck fat, 3 tablespoons butter, 4 tablespoons flour, about 1/2 teaspoon fresh ground pepper, 1 teaspoon kosher salt, a little over a 1/4 teaspoon ground sage, 1 cup chicken stock 1 cup half and half or cream. Heat up duck fat and butter until butter is melted over medium heat. Add flour, salt, pepper and sage and stir until smooth (add a little more butter or fat if it gets lumpy. Add broth and milk, stir until thick (to your liking. Taste and adjust seasonings if too spicy add a little more cream to the mixture, stir and then taste again. Serve with mash potatoes put over the onions from the duck cavity and along with the duck!

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Outstanding results for this recipe, and made for a nice twist on our traditional Thanksgiving meal. My only caveat - no way you serve 6 to 8 with this size bird. Other recipes serving that size crowd use two ducks. We fed three light eaters, and barely had enough left for a lunch portion for one. No complaints on the flavors though!

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From Mastering the Art of French Cooking, page 274, read how the description matches almost verbatim Julia Child's recipe for Roast Duckling.

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The recipe was fine, but I much prefer the way my parents roast duck. We get our ducks wild; dad hunts them regularly during the season. (Before anyone starts crying "poor birds", mallards are plentiful here, so much so that if they aren't hunted, they would starve to death. We stuff our ducks with a traditional bread stuffing, using lots of sage as we do in the West. Before placing the birds in the oven, three strips of bacon are placed on the ducks' backs, as wild duck is lean and in order for the birds not to be dry, you have to add some sort of fat. Goes great with mashed, baked or roasted potatoes and a homemade pumpkin pie, or juneberry (sarvice/service berry pie. Don't try to make gravy out of the drippings, it's much to "game-y" and I grew up on wild game and even I don't like duck gravy.

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We live in east end of Long Island and have a duck farm right by us so have the luxury of buying fresh duckling, but I didn't have the right directions on how to roast it. It kept getting over done -- we like it pink and tender. Once when I had my stepfather over and made roast duck using a different recipe it got overdone and he said, "You killed it!!" But this recipe made the duckling come out PERFECTLY! Succulent, tender & juicy with the right amount of pink (after 15 minutes at 425, we just did 1 hour at 350 and it was perfect!, we devoured it as though we were in a gourmet restaurant (I served it with rose jelly that was UNBELIEVABLE. I also stuffed it with the onion as prescribed, as well as a twig of thyme, garlic, dried prunes and apricots, and that was a nice condiment to the meat as well.

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Worked out nicely; glad this recipe was available to view