Basted Duck with Oyster Dressing
Yield
1 servingsPrep
30 minCook
150 minReady
180 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | quart |
stuffing mix
|
* |
| 1 | cup |
oysters
|
*
|
| ¼ | cup |
butter
|
|
| ¼ | cup |
lemon juice
|
|
| ¼ | teaspoon |
paprika
|
|
| ⅛ | teaspoon |
thyme
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 0.9 | l |
stuffing mix
|
* |
| 237 | ml |
oysters
|
*
|
| 59 | ml |
butter
|
|
| 59 | ml |
lemon juice
|
|
| 1.3 | ml |
paprika
|
|
| 0.6 | ml |
thyme
|
*
|
Directions
Season duck cavity with salt and pepper. Add oysters, drained and chopped, to bread stuffing. Use oyseter liquid as part of liquid to moisten.
Lightly stuff duck. Place remainder in separate pan to bake with duck. Mix butter, lemon juice, paprika and thyme.
Bake duck on rack in covered roaster in 325 deg. oven for about 2½ hours.
Baste often with lemon mixture. Baste dressing with duck drippings. Remove cover at the last to brown duck.
