How To Make Roast Easter Duck with Raisin Salad
Serves:
Ingredients
- 1 whole duck
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 cup raisins
- 2 cups mixed salad greens
- ½ cup walnuts, chopped
- ¼ cup balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
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Preheat the oven to 350°F (175°C).
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Rinse the duck under cold water and pat dry with paper towels.
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In a small bowl, mix together salt, black pepper, dried thyme, garlic powder, and paprika. Rub this spice mixture all over the duck, inside and out.
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Place the duck on a rack in a roasting pan and roast in the preheated oven for about 2 hours, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.
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While the duck is roasting, prepare the raisin salad. In a large bowl, combine raisins, mixed salad greens, walnuts, balsamic vinegar, olive oil, salt, and pepper. Toss well to coat everything evenly.
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Once the duck is cooked, remove it from the oven and let it rest for 10 minutes before carving.
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Serve the roasted duck with a generous portion of the raisin salad on the side.
Nutrition
- Calories : 420kcal
- Total Fat : 26g
- Saturated Fat : 7g
- Cholesterol : 98mg
- Sodium : 470mg
- Total Carbohydrates : 20g
- Dietary Fiber : 3g
- Sugar : 15g
- Protein : 28g
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