Basted Duck with Oyster Stuffing

Preparation info

  • Difficulty


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Try this favorite of country people on Maryland’s Eastern Shore


  • 1 duck
  • 1 tsp. salt
  • ¼ tsp. pepper
  • 1 qt. bread stuffing (your favorite)
  • 1 c. oysters
  • ¼ c. melted butter
  • ¼ c. lemon juice
  • ¼ tsp. paprika
  • tsp. thyme leaves


  • Season duck cavity and outside of bird with salt and pepper.
  • To your favorite bread stuffing, add 1 c. oysters, drained and chopped. Use oyster liquor as a part of liquid to moisten stuffing.
  • Lightly stuff duck; put the remainder of the stuffing in a pan to bake with duck (baste with duck drippings).
  • Place duck on a rack in a roasting pan; cover and bake in a slow oven (325°) about 2½ hours. Remove cover to brown.
  • Baste often with mixture of butter, lemon juice, paprika and thyme.