Basted Duck with Oyster Dressing

This is old-school holiday cooking at its finest.

A whole duck gets stuffed with a savory oyster bread dressing, then roasted low and slow while you baste it again and again with a lemon-butter mixture spiked with paprika and thyme.

The result is impossibly crispy skin, rich and succulent meat, and a dressing that soaks up all those glorious duck drippings from the inside out.

Uncover the roaster at the very end to let the skin turn deeply golden and crackling.

This is the kind of centerpiece dish that makes a holiday table feel truly grand.

Kitchen Tips

• Stuff the duck loosely; overpacking the cavity prevents even cooking and can leave the center of the dressing underdone
• Baste frequently with the lemon-butter mixture for the crispiest, most flavorful skin
• Put the extra dressing in a separate baking dish and spoon duck drippings over it while roasting for maximum flavor
• Use the oyster liquid as part of your moistening liquid for the dressing to add a briny depth you can’t get any other way
• Let the duck rest for 15 minutes before carving so the juices settle back into the meat