Roast Duckling Casserole



Roast Duckling Casserole

Rich, moist and decadent describes this roast duckling casserole, served with hot fluffy rice and buttered baby lima beans.Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings.
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 45 minutes
Servings 4 servings


  • 5-6 pound duckling cut up
  • 1/4 - cup canola oil
  • 2 small onions sliced
  • 2 carrots sliced thin
  • 1 cup dry white wine
  • 3 cups chicken broth
  • 1 teaspoon minced parsley
  • 1/2 teaspoon dried oregano
  • 1/2 small bay leaf crumbled
  • Salt and pepper
  • 1-2 tablespoon cornstarch
  • 1/4 cup water


  • Brown the duckling pieces in oil in a heavy casserole. When half browned, add the onions and carrots.
  • Stir in the wine, chicken broth, herbs and salt and pepper to taste.
  • Cover and bake in a slow oven, 300 degrees F. for 1 1/2 hours.
  • Pour the liquid from the casserole into a saucepan and boil hard until it is reduced to 1 1/2 cups.
  • Reduce the heat and stir in the cornstarch mixed to a slurry with the water, continuing to stir until the sauce is thickened and smooth.
  • Pour the sauce back over the duck and bake 5 minutes longer, uncovered.

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