Roasted Sherry Duck

Roasted Sherry Duck

20

"This is a perky little duck dish that I make every year for Christmas and Thanksgiving."

Ingredients

17 h 20 m servings 346 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 346 kcal
  • 17%
  • Fat:
  • 21.8 g
  • 33%
  • Carbs:
  • 13.4g
  • 4%
  • Protein:
  • 17.2 g
  • 34%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 526 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

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  1. Thaw duck in refrigerator until partially thawed. The skin should be soft, but the insides should still be frozen. Take duck out of wrapping, and stab the duck 15 to 20 times. Make sure the stab holes go past the fat and into the meat. This is very important for the marinating process.
  2. In a large mixing bowl, mix 1 cup sherry, and 3 tablespoons olive oil. Place duck in the mixing bowl. Spread the sherry and olive oil all over the duck. Cover the mixing bowl, and refrigerate until duck is completely thawed (works best over night).
  3. Preheat oven to 375 degrees F (190 degrees C). Remove duck from marinade, and remove the neck bone and the giblets from inside the duck. Spread some of the marinades inside of the duck. Rub the outside of the duck with 3 tablespoons olive oil and oregano, rosemary, and basil. Pour remaining 1 cup sherry into bottom of roasting pan, and place duck in pan.
  4. Roast for about 30 minutes per 1/2 pound (cooking times may vary.) Baste every 30 to 45 minutes.

Footnotes

  • Cook's Note:
  • If you choose to stuff the bird with dressing, do this after spreading marinade inside the duck.

Reviews

20
  1. 27 Ratings

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Most helpful

We absolutely loved this recipe once we realised that the cooking time is wrong. It should read roast for 30 minutes per pound (NOT PER HALF POUND)

Most helpful critical

An okay recipe that I probably won't make again...just too fatty. I like duck, but I think I'll stick with breasts.

We absolutely loved this recipe once we realised that the cooking time is wrong. It should read roast for 30 minutes per pound (NOT PER HALF POUND)

I made this recently so we could decide if we wanted to have it for Thanksgiving. It came out GREAT. (Cooked it 30 minutes per lb. not 30 minutes per 1/2 lb.) We have decided to have it for T...

Hi we made this duck for Christmas and it was delicious, i just would have rubbed in butter or a little salt, thats all, thank you for the recipe.

This was really incredible. I paused several times when I noticed there was no salt in the ingredients, and I had serious doubts about how that would go over... I was so pleasantly surprised! ...

My husband and I loved this recipe! This was my first go at roasting a duck and I was very impressed with how it turned out. Was great with asparagus.

This recipe was Amazing! We prepared it for New Years. At first I was skeptical of the Sheri....but that's what made it GREAT. I did rub salt on the outside and inside per another reviewer's a...

An okay recipe that I probably won't make again...just too fatty. I like duck, but I think I'll stick with breasts.

I made this for my FIRST at home Christmas dinner with all of my family here. Everyone was skeptical of me changing up the traditional ham, but they all loved it. Next year I will have more th...

Be advised before trying this recipe that the cooking time is very wrong. It should be 30 minutes per POUND, not per half-pound. A four-pound duck would be done in about 2 hours. If you roast th...