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Roast Duck with Oyster Dressing Recipe

Roast Duck with Oyster Dressing

Recipe courtesy Alton Brown, 2009

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (34)

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Average Rating:

Total Reviews: 34

Showing 11-20 of 34

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  • on December 07, 2010

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    This was my first attempt at making (and eating duck and I have to say, I'll definitely be doing it again! It was delicious!!! I see in the other reviews that saltiness was an issue. I didn't follow any set amount and using my own judgment, sprinkled it straight from the box in a thin layer (I would guess no more than a few tablespoons total. I agree that using Kosher salt is very important. The skin was, admittedly, very salty but the meat was tender, juicy and tasty - not salty at all.

    I didn't have a lot of time and seeing as how it was just for my hubby and kids, I bought a box of cornbread dressing and added the oysters, egg and the duck fat, along with a cup of water. It turned out great for being store-bought.

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  • on April 25, 2010

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    Alton's recipe for duck was the first time I ever tried to make duck in any way shape or form. By following his instructons to the letter, I was able to make roast duck like they have in restaurants and can't find in Texas. My family really enjoyed it even my 12 year old grandson. I didn't make the oyster dressing but may try it the next time. Thank you Alton!!

    Joanne
    The Woodlands, TX

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  • on January 05, 2010

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    Loved this recipe. It's nice to see a recipe that doesn't use some kind of jelly sauce. Duck is so good on it's own! I didn't use as much salt as the recipe called for. Not because of the reviews below, but because I physically couldn't fit any more salt on the bird. I'd say you'd be more than fine with 2 tablespoons per pound. Also, next time I would use more oysters in the dressing.

    This was the first time I cooked for my family and it was a huuuge success. I <3 Good Eats.

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  • on December 31, 2009

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    i had 8 people coming over for dinner so i picked up a 9.5lb goose instead of buying 2 ducks, still followed the proportions for kosher salt, i let it sit for 3 days, it wasn't completely dry and i probably should have done 4, but what can you do? i brushed off all the extra salt and it took a lot longer than the recipe called for, but i anticipated that and based time off the thermometer. i doubled everything in the dressing and it came out perfect, absolutely delicious! the goose didn't have the crunchy skin, but the mean was so tender and juicy and flavorful it more than made up for it. huge hit with everyone.

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  • on December 28, 2009

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    Success! Really good recipe. Based on the early reviews here, I reduced the amount of kosher salt (by almost half and let it sit in the refrigerator for four days instead of three. I made the right choice reducing the salt. It definitely dissolved and permeated the skin and outer layers of meat, but with each slice there was a pleasant blend of salty exterior and milder interior. After the hour of gentle roasting called for, the bird hit 183 degrees and was already brown enough. There was no smoke, just a pan of lovely golden duck fat and some fond that came easily off the bottom of the pan.

    My husband and two neighbors coming to Christmas dinner all love duck. I have never been impressed with it and had never cooked it. All three of them had to work on Christmas day. Also, this is the first Christmas that my husband and I have not traveled and have had people in, so I wanted something special.

    All three duck lovers raved about it. They commented on every aspect -- the aroma, the look and the flavor. They are still talking about it. For the first time, I have truly enjoyed duck, and the guests who were indifferent to duck thought it was tasty, as well.

    The only downside of this method is living with a raw duck in the bottom of the refrigerator for four days, but the actual preparation is really quite simple. This duck made the meal so special, it might become a tradition in this house.

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  • on December 26, 2009

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    This recipe was very easy and the end result was fabulous! It looked, smelled and tasted exquisite. My husband, the skin connoisseur, said the skin was great. I have never had duck before and I loved it. The flavor was very rich and the meat was super tender. My two-year old gobbled it up. I was a bit afraid of the oyster dressing because I've never had oysters before, but it was very good. In fact, if I hadn't made it, I wouldn't have known they were in there. All in all, this recipe was a winner and is probably going to become our new Christmas tradition.

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  • on December 26, 2009

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    Duck was very easy - the dressing was simple to make, only minor quibble was that the duck was a tad cool after dressing was finished. We popped him back in the oven for about 10 minutes for a rewarm.

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  • on December 25, 2009

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    Made the duck and the dressing. The duck was easy and the end result was moist and tasty, with skin as fabulous as AB made it seem on GE. The duck fat in the oyster dressing turned it into the best dressing ever, several notches better than a previous attempt at oyster dressing, and far more interesting than ordinary cornbread dressing. This is definitely my standard Christmas dinner from now on.

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  • on December 25, 2009

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    This recipe had great promise. Bought a 4.5lb bird and according to the recipe, i should have used 12 tsp salt. I only used 10 tsp of (Morton's kosher salt, let it rest in the fridge for 4 days and the duck turned out so salty, it was like i dropped it in the ocean. The meat was tough and tasted boiled. The skin was inedible.

    I will say, however, it smelled very good and had a beautiful presentation, but that is all.

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  • on December 25, 2009

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    most of my family is allergic to shellfish, so we didn't do the oyster dressing, but the duck was fantastic (and really easy to make!
    I've used alton's duck recipe (this one, not the brined one twice now, and probably a few more times before the winter season is over.

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