Roasted duck is a favorite Holiday meal served in Austria. If you have a small group getting together for Christmas, roasted duck is a good alternative to turkey.
I stuffed the duck with fresh rosemary and basil and seasoned it with salt and pepper. Then brush some melted butter and lemon juice on the duck. Cook it in the oven at 325 degrees for 1 1/2-2 hours and serve with roasted veggies and wild rice.
Roasted Lemon Herb Duck
Prep time
Cook time
Total time
Roasted duck with roasted veggies and wild rice is a great way to celebrate the Holidays.
Author: Thyme and Tarragon
Recipe type: Main
Serves: 4-5 servings
Ingredients
- 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
Instructions
- 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.
