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Roast Duck

Original Old Pennsylvania Dutch recipe.

A favorite Pennsylvania German stuffing for roast duck is made of sauerkraut with a little onion mixed in and brown sugar added. It is packed loosely into the bird.

IngredientsPennsylvania Dutch Cooking from

  • Duck
  • Salt
  • Dressing
  • Apple
  • Flour


Preheat oven 325 F.

  1. Wash and singe the duck.  Sprinkle the cavity with salt and stuff. 

  2. Rub skin lightly with salt, dredge with a little flour.  Truss.  Place in roasting pan, pricking the skin so that fat will drain off. 

  3. Roast uncovered in oven for 15 minutes, breast side down.  Turn on its side, prick and baste. 

  4. Place an apple in roasting pan to absorb fat.  Roast, turning and basting for 2 to 2-hours and 30 minutes for a 5-pound duck.

  5. For final browning, turn with breastbone up, increasing heat to 350 F.  The duck can be basted with drippings, stock, or orange juice. 

  6. When roasted, throw away the apple, remove duck to hot platter, and place in warming oven. Make gravy by browning a little flour in the drippings and adding stock or cold water. 

  7. If orange juice has not been used for basting, grate a little orange skin over the duck.  Instead of the usual poultry stuffing, duck may be stuffed with apples, celery, or prunes. 

  8. When making the gravy be sure to skim off excess fat.  Serve with currant jelly.

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