Roasted Sherry Duck|Print

Servings: 6

1 duck (4 pounds), frozen

Olive oil

6 tbsp

Dry sherry

2 cups

Oregano

3 tsp, dried

Rosemary

3 tsp, dried

Basil

3 tsp, dried

Roasted Sherry Duck

Prep:

20 m

Cook:

17 h 20 m

Ready in:

17 h 40 m

Put the duck in the fridge to unfreeze partially. It should still be frozen inside. Unwrap and stab the duck about 15, 20 times. The holes should be deep enough to pierce the meat as well as the fat. This way the duck will be better marinated.
Combine 1 cup sherry and 3 tablespoons olive oil in a large bowl. Put the duck into the bowl and spread the mixture all over it. Cover the bowl and put back into the fridge. It’s better to leave it there overnight until it’s completely thawed.
While preheating oven to 375 °F/190 °C, take the duck out and remove the neck bone and giblets. Pour some marinade inside the duck. Combine 3 tablespoons olive oil, oregano, rosemary, and basil. Spread the mixture over the duck. Pour the remaining sherry into the roasting pan and put the duck there.
The roasting time depends on the weight of the duck. 30 minutes are required for ½ pound. Baste every 30 to 45 minutes.