Duck in oven bag
Whole roasted duck in the oven is a great alternative for your holiday feast. This juicy, flavorful, stuffed with apples and prunes duck will impress your guests and family. It's easy to prepare, and it's sure to be a centerpiece on your holiday table.
Equipment
- Measuring spoon
- Deep baking dish
- Roasting parchment paper bag
- Cooking twine and needle
Ingredients
- 1 whole duck (5-6lb) thawed, giblets removed
- 1 cored and cubed granny smith apple
- 8 whole prunes
- 1 teaspoon salt
- 2 twines of fresh sage
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon coriander
- ¼ teaspoon black pepper
- 1 Tablespoon soy sauce
- 1 Tablespoon honey
Instructions
- Preheat oven to 375 degrees F. Pat dry the thawed duck really well. In a small bowl, add paprika, garlic powder, coriander and black pepper. Rub the salt and spice mix all over the duck and inside the cavity.
- Fill the cavity with chopped apples, prunes and some sage. Using the cooking twine and needle, saw the cavity.
- Lay the parchment bag in the deep baking pan (seam side up). Place the duck in the middle of the bag. Roll up the end of the bag to seal it and tuck any hanging sides of the bag inside the pan.
- Bake for around 2 hours or until internal temperature reaches 165°F. Remove the duck out of the oven (breast up). Cut to open the top of the bag. You can tuck the parchment paper under the bird to expose the skin or remove the bag completely. In a separate bowl, mix soy sauce and honey. Rub the glaze mix all over the duck skin.
- Bake the bird for another 30-40 minutes or until the skin is golden and crispy. Let the duck rest for at least 10-15 minutes before serving. Enjoy!
Notes
*duck is fully cooked when internal temperature reaches 165°F. Chicken breast may remain slightly pink.
*save the drippings and fat for later use.
*garnish the cooked duck with some pomegranate and sage for a holiday look.
*prick the ducks skin with the knife for crispier skin.
Tried this recipe?Let us know how it was!