Roasted Lemon Herb Duck
Total time
Author: Thyme and Tarragon
Recipe type: Main
Serves: 4-5 servings
- 5 pound duck
- 2 tablespoons melted butter - cow or goat
- 1 tablespoon lemon juice
- ⅔ ounce fresh basil
- ⅔ ounce fresh rosemary
- 1 teaspoon sea salt
- ½ teaspoon pepper
- Defrost the duck in the refrigerator for 2-3 days. Remove duck from bag and clean out the neck and giblets. Rinse the duck inside and out.
- Stuff rosemary and basil into duck cavity then season outside of duck with salt and pepper.
- Brush outside of duck with melted butter/lemon mixture. Place duck in large oven bag that is sprayed with cooking spray and tie end together.
- Place in roasting pan and cook at 325 degrees for 1½-2 hours and top is browned.
- Place on serving platter with roasted veggies and serve.
Recipe by Thyme and Tarragon at https://thymeandtarragon.com/roasted-lemon-herb-duck/
3.5.3226