Roast Duck Recipe

This roast duck is a herbed and seasoned roast recipe. Served with a cooked lemony sauce, the roast duck is spiced with mace. This roast duck recipe is simple and easy to prepare and makes a filling fare for the dinner table.
Roast Duck picture


Health IndexAverageCuisine
Main Ingredient


 Duck1 Large
 Mace1 Pinch
 Celery leaves4
 Parsley sprigs3
 Dried sage1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Pepper1⁄2 Teaspoon
 Onion1 Medium, chopped
 Butter1 Tablespoon
 Giblet broth1 1⁄2 Cup (24 tbs)
 Arrowroot/Cornstarch1 Teaspoon
 Grated lemon rind1 Teaspoon
 Sweet pickles1 Tablespoon, chopped

Nutrition Facts

Serving size: Complete recipe

Calories 1884 Calories from Fat 187

% Daily Value*

Total Fat 21 g32.4%

Saturated Fat 8.1 g40.6%

Trans Fat 0 g

Cholesterol 32.3 mg

Sodium 2159.6 mg90%

Total Carbohydrates 35 g11.8%

Dietary Fiber 8.2 g32.6%

Sugars 18 g

Protein 394 g787.6%

Vitamin A 142.2% Vitamin C 54.3%

Calcium 32.4% Iron 11.4%

*Based on a 2000 Calorie diet


Cook duck giblets and neck with 2 cups water, mace, celery leaves, parsley, and a pinch of salt until tender.
Strain (save broth).
Chop giblets extremely fine and set aside.
Combine onion, sage, salt, and pepper arid stuff into duck cavity.
Place bird on a rack in roasting pan and roast in a preheated 350° oven for l 1/4 to 1 1/2 hours.
To serve, cut into quarters with kitchen shears, place on platter, and keep duck warm while you make sauce.
To make the sauce: Chop onion very fine and saute in heated butter until golden.
Pour in almost all of the giblet broth (if there isn't enough to make 1 1/2 cups, add dry red wine).
Stir enough of the broth into the arrowroot or cornstarch to make a smooth paste and add to the giblet mixture.
Cook over a moderate heat, stirring constantly, until sauce bubbles and thickens.
Add lemon rind, sweet pickles, and, last of all, the chopped giblets.
Bring to a boil again and pour into gravy boat.
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