Ingredients Jump to Instructions ↓

  1. 1/2 cup fresh cranberries

  2. 3/4 cup fresh blueberries

  3. 4 cups apple cider

  4. 3 cups maple sugar

  5. 1/2 cup apple cider vinegar

  6. 1 (5-pound) whole duck, washed, wings trimmed and patted dry

  7. 4 Rhode Island Greening Apples, cored and quartered Oil

  8. 1/2 pound button mushrooms, wiped clean and sliced

  9. 3/4 cup diced yellow onions

  10. 1/4 cup diced celery

  11. 1/2 cup corn kernels

  12. 2 teaspoons minced garlic

  13. 1 teaspoon Essence, recipe follows

  14. 3/4 teaspoon salt

  15. 1/4 teaspoon cayenne pepper

  16. 1 dozen shucked oysters, drained with their liquor reserved

  17. 1/4 cup chopped roasted chestnuts

  18. 2 large eggs , lightly beaten

  19. 1 to 2 cups buttermilk Hot sauce Worcestershire sauce

  20. 4 cups stale crumbled cornbread

  21. 2 1/2 tablespoons paprika

  22. 2 tablespoons salt

  23. 2 tablespoons garlic powder

  24. 1 tablespoon black pepper

  25. 1 tablespoon onion powder

  26. 1 tablespoon cayenne pepper

  27. 1 tablespoon dried leaf oregano

  28. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. To make the glaze: Place cranberries, blueberries, apple cider, maple sugar, and apple cider vinegar in a saucepan and bring to a boil . Reduce to a simmer and cook until the liquid has reduced by half and has a syrupy consistency, about 30 minutes. Strain through a fine mesh sieve and cool. Preheat the oven to 400 degrees F. To make the duck: Remove the duck from the refrigerator and let come to room temperature, about 30 minutes. Trim off excess fat from the duck. Piece the skin with the tines of a fork all over the duck. Spread half of the glaze over the duck, turning and rubbing to coat evenly. Place, breast-side up on a rack in a roasting pan. Add some water to the bottom of the pan to prevent the glaze from burning and roast for 45 minutes. Turn duck so that it is breast side down, brush with more glaze and add some more water to the bottom of the pan to prevent the glaze from burning and roast for 30 minutes. Turn duck back over, brush again with the glaze and add the apples to the pan and roast for another 20 minutes, or until golden brown and cooked through. Remove from the oven and let rest, covered with foil, for 15 minutes. To make the dressing: Preheat the oven to 375 degrees F. Lightly grease a 9 by 11-inch baking dish and set aside. In a large saute pan, add oil and heat. Add the mushrooms, onions, celery, and corn and saute for 4 minutes, or until soft. Add garlic and saute for 30 seconds more. Season with Essence, salt, and cayenne. Remove from heat and cool. Fold in the oysters and chestnuts. In a mixing bowl, whisk the eggs, oyster liquor, and 1 cup of the buttermilk together. Season with hot sauce and Worcestershire. Pour the mixture over the cornbread . Mix well. After the liquid has soaked into the cornbread, fold in the oyster/ mushroom mixture. If the mixture is too dry, add a little more buttermilk. Pour into the prepared pan. Bake until the dressing is golden brown and cooked through, about 55 minutes. Remove from the oven and cool for 5 minutes before serving. Slice duck and serve with some of the dressing. Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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