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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 21-30 of 34

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  • on December 25, 2009

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    My kids eat strictly chicken breasts and turkey white meat so I wasn't at all confident that this would be a family hit. But it was; they loved it. I made just the duck. I also used a frozen one injected with the salt solution, was nervous about over salting, and used 10 teaspoons of kosher salt instead of 15 for a 5 lb. duck. I aged the duck 4 whole days and roasted it until the 180 degree mark; I went by temperature, not time. The duck came out extremely moist, tender and delicious. We all agreed it was the best holiday bird we have ever had.

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  • on December 23, 2009

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    I didn't make the oyster dressing but found the duck recipe to be excellent. I was using a frozen duck from the store that had been injectedwith a salt solution. As such, I chose not to salt the duck. I aged the duck for three days and roasted it for 70 minutes. It only reached about 150 degrees but tasted great and was very tender. I will use this process for my future ducks.

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  • on December 20, 2009

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    I only had two days of curing in the fridge before I cooked this. I only made the duck because of allergy issues of some of my guests to the oysters. The duck ended up cooking for about an hour total I used my meat thermometer as my gauge of when it was ready. the skin was lovely & crisp but the meat was so juicy! I usualy cook goose but I think duck will now be a repeat performer in my holiday cooking!

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  • on December 20, 2009

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    Sophie- 3 teaspoons is equivalent to 1 tablespoon and the 1/3 cup (5.333 tablespoons mentioned in the recipe is the approximate TOTAL amount of salt.

    Can anyone that said the recipe was too salty specify that they DID use kosher salt as opposed to regular table salt AND that they used no more than 5 or 6 tablespoons TOTAL. All kosher salts are not created equal, so everyone's mileage may vary.

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  • on December 19, 2009

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    I read some reviews and got worried about the salt but I salted it the whole 4 days and it came out great. The skin was absolutely amazing as was the stuffing. I will defiantly make this for Christmas every year!

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  • on December 15, 2009

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    After reading the reviews here, I decided I had to try making this for myself. I followed the recipe exactly and it came out perfectly!
    My husband and I finished a whole 4 lb duck in 1 sitting.

    First and foremost you MUST use kosher salt. I suspect that those who thought the duck was too salty tried to substitue with another type of salt. You simply can't get around this step....no other type of salt will due....really....

    Secondly, know your oven. Cook the duck using your own meat thermometer, don't use the recommended cooking time as your only indicator. Different ovens, different sized ducks and so on will cause your cook time to vary. You also must cut the duck in a butterfly cut and lay it flat onto the pan. This was in the episode, not really sure if it was in teh recipe, but it was an important step.

    Lastly, OMG this duck was amazing. I've never had anything so decadent, rich and outright amazing in my life. SOOOOOO good!!!! It was absolutly worth having a whole duck hang out in my fridge for a couple of days!!!

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  • on December 13, 2009

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    That was the comment my wife made about this recipe. After reading other reviewers who mentioned that the duck was too salty, I rinsed mine under running water before roasting. The result? WAY TOO SALTY!!!!!

    I don't know what's wrong with this recipe. I have no desire to troubleshoot it. If you follow the recipe then you must love salt. I mean really love salt. In fact. I expect the only posters who will find this recipe satisfactory will be named either Bambi or Betsy.

    AB - This recipe is seriously messed up. Be a man and correct it for us, huh?

    My only wish is that it was possible to give this recipe ZERO STARS.

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  • on December 13, 2009

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    Those of you that rated it 1 star, were you using table salt or kosher salt? Kosher salt is very important. And Penny, the cardamom was in the sugar plums recipe.

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  • on December 11, 2009

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    The first two and fifth reviews were right on.
    The duck was sooo salty and under cooked, that I couldn't/wouldn't even give it to my dogs.
    A waste of money, $40.00 for duck and $14.00 for oysters. A waste of time, starting at 3:30 to bring the duck to room temperature, till 8:30 when cleaned up and done throwing the un-leftoverables in the trash. Not to mention clogging the fridge for three days with the duck on the bottom shelf!
    The dressing was too dry to eat. I realized this before baking it, and added 1/2 cup wine and a 1/2 cup stock....still too dry to eat. Can't imagine what it was like without these additions. Alton what were you and FN thinking ..... VERY DISAPPOINTED!

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  • on December 10, 2009

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    Sorry I have to say this as I've always had great success with the Food Network's recipes, and Alton Brown has been a fairly reliable source, but in this case, we may as well just served up a salt lick.
    We're planning on cooking goose for Christmas and saw this show and thought, "Hey, why don't we experiment with a duck before we invite friends and family over for something that might just suck?" And I'm glad we did, because it did.
    We're pretty good cooks and followed the recipe to the letter, but it was so salty, it was inedible. So we gave it the dog, but she wouldn't eat it either. (And yes, we brushed all the salt off before roasting it.
    As for the people who gave it five stars? I don't know what to say, but I wouldn't risk this recipe on a fairly expensive piece of fowl.

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