Ingredients

How to make it

  • Wash the bird well to remove all leftover blood
  • Impale the bird on a stand to keep it upright for roasting. Don’t have a stand? No problem! A simple paper towel stand will serve the purpose perfectly! Just stick birdie on it, and he’ll roast just fine!
  • Make the dressing:
  • Break the bread into bite-sized pieces.
  • Add the mandarin sections
  • Add the dehydrated onions
  • Sprinkle salt & pepper over the bird, and on top of the dressing mixture.
  • Do not add water, as this dressing will not need it.
  • During the cooking process, the bird will not only baste itself, but its drippings will moisten the dressing, and the mandarin sections will add moisture as well. BOTH the bird and the mandarins will add succulent flavor.
  • Place this dressing on the roasting pan, surrounding the upright bird.
  • Roast in the oven at 350*F for three hours, or until the bird is done to your preference.
  • Being fowl, I prefer to roast mine to even golden brown color, with no pink juices running before serving.
  • To serve:
  • Allow the bird to rest after roasting, laid out on a platter, tented with tinfoil for about 15 minutes.
  • Carve the bird to your preference. Some prefer to slice it evenly, while others prefer to break it apart.
  • Drizzle the reduction sauce either on the meat, or around the plate.
  • ENJOY! :+D
  • pics to follow
stand the duck up!   Close
dressing   Close

Reviews & Comments 3

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  • hollyeats 6 years ago
    Hi, Elaine! Making your bird tonight. Could you give me a tip on how long you cook the reduction sauce? How much should I be left with at the end? This recipe sounds foolproof!
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    " It was excellent "
    diannehocut ate it and said...
    Hi, Elaine! This sounds like a great dish for Thanksgiving...I'm sometimes do a duck instead of a turkey just to be different! Also, nice to have a 'duck that works/bastes' while its cooking! 5up

    Dianne
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  • sandygalesmith 8 years ago
    Great recipe.
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