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Monday, April 23, 2007

Mother-In-Laws Roast Duck

This past Christmas, my in laws came to visit us and to see our 4th child who was a mere 10 days old. While I had thought about just going to Safeway or Bloom, and having Christmas dinner catered, I thought it would be a special gesture to make it as I do every year.

Initially, I was gonna have 2 whole roasted chickens. Two days before Christmas I found a good deal on duck as Bloom. So I got an 7 lb duck and left it out to thaw. Christmas morning I cooked it, much like I roast whole chicken.

Now, my mother-in-law and I don't see eye-to-eye on many things, and in spite of all my deficiencies, she raved about my roast duck. So, I've decided to put it out here for all to try. For more recipes and articles on healthy living, please go to Mamas Best Recipes.


Duck (whole) 3-8 lbs
2-3 Tablespoons olive oil
1-2 cups Balsamic Vinegar

Optional Ingredients

diced potatoes
diced carrots
chopped onions
chopped celery
chopped garlic


Preheat oven to 425F degree
Rinse the duck thoroughly before placing in the pan
Place duck in an aluminum or glass roasting pan
Inject the Balsamic Vinegar into the duck using a cooking syringe. If a one is not available, poke holes in the duck with a fork or pointed knife, then pour Balsamic Vinegar over duck
using your hands, baste duck with olive oil
Place vegetables and other optional items around duck
Cover tightly with foil and cook for 60 minutes at 425F degrees

Remove cover and reduce heat to 325F degrees
Baste with drippings if desired.
Cook for an additional 30-60 minutes, depending on weight

Allow at least 20 minutes per pound


Whole chicken can be substituted for duck
Use any vinegar based marinade instead of Balsamic Vinegar
Use Soy Sauce instead of Balsamic Vinegar
Use a wire rack to reduce the absorption of fat in the bottom of the duck
Cook on a grill or rotisserie
Spray with a fat-free or low-fat cooking spray instead of basting with olive oil

Kind Regards
John Crawford

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