Franken Roast Duck

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  •     5 lbs    Young Duck/Duckling
  •                Salt
  •                Pepper
  •                Mugwort
  • 1 small    Onion
  • 1 small    Apple
  •               Water


Preheat oven to 400°F.
Rinse the duck and clean out cavity if needed.
Season with salt and pepper inside and out and place in a Dutch oven.
Insert the apple, onion and a sprig of mugwort into the cavity.
Add 3 to 4 cups of water to the pan with a few more sprigs of mugwort.
Roast for 20 minutes at 400°F then turn down to 350°F for the rest of the cooking time.
Baste occasionally.
Add more boiled water as needed.
When the duck is done, remove from roaster, discard apple and onion and cut into portions.
Skim excess fat from gravy, add water if necessary and bring to a boil.
Total cooking time is approximately 2½ hours.
Internal temperature should be 180°F.

Serve with sauerkraut, dumplings and lingonberries or cranberries.

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