Roast Duck
Ingredients
Directions
Prepare and roast
Dress and stuff the duck as you would for roast turkey.
Add 1 small teaspoon of powdered sage to the stuffing.
Roast the duck until fully cooked.
Serve
Serve with acid jelly.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Duck
- Provides the main meat, whose fat renders during roasting to keep the flesh moist.
- Powdered sage
- Adds a savoury, herbal aroma that flavours the stuffing.
- Stuffing
- Fills the cavity and absorbs juices and fat from the duck as it roasts.
The step that matters
Roast the duck until fully cooked. Duck must reach a safe internal temperature throughout, and the thick breast and leg meat can stay underdone while the outside browns. Checking the thickest part of the meat with a thermometer helps avoid undercooking.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
More roast duck recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.