Crisp Wine Basted Duck
This crispy wine basted duck is roasted to
perfection and has an unmatched flavor. Stuffed with prunes, apples, pecans,
and herbs, this recipe combines the best savory ingredients. Whether you
roasted it for a special occasion or everyday dinner, you will impress your
family and friends with your culinary skills.
Prep Time30 mins
Cook Time1 hr 30 mins
Resting Time15 mins
Total Time2 hrs 15 mins
Roasting pan with Rack
- 2 tsp Black Pepper
- 1 tbsp Sage
- 1 tbsp Thyme
- 1 tbsp Salt
- 1 head Garlic
- 2 Apples
- 3 Onions
- 3 Lemons
- ½ cup Pecans
- 2 cups Sprigs of Fresh Herbs (Rosemary, Sage, Thyme)
- 1½ cup prunes
- 5-6 lb Duck
- 1 stick Butter (optional)
- 2 cups Chicken Broth
- 1 cup Water
Preheat oven to 425 degrees F.
Mix the rub ingredients and set aside
Chop the onions, apples, and lemons in fourths
Peel the garlic cloves (leave them whole)
Rinse the duck and place breast side up on roasting rack, tie legs together with twine
Put a small amount of rub into the cavity
Stuff the duck with garlic, apples, lemons, pecans, prunes, and herbs. Spread leftover stuffing ingredients in the bottom of roasting pan
Pour half of the wine into the cavity and on top of the breast
(optional) Carefully separate breast skin from the meat and slide butter in between.
Massage rub onto the outer skin of the duck
Pour chicken broth and water into the bottom of the pan
Roast the duck breast side up for 30 minutes
Remove from oven, baste with leftover wine and flip breast side down. Roast for another 30 minutes.
Remove from oven again, baste with the rest of the wine, and flip breast side up.
Roast for 30 more minutes or until internal temperature is 165 degrees.