Chafing Dish Duck
Juicy roasted duck stuffed with apple, onion, and celery, basted in red wine, perfect for festive gatherings and served with party rolls or Melba rounds.
Ingredients
Instructions
- Clean, wash, and season each duck well with salt, pepper, and Worcestershire sauce.
- Stuff each duck with one quarter each of apple, onion, and celery.
- Place the stuffed ducks in a roasting pan with 1/4 cup red wine per duck.
- Cook until the duck almost falls off the bone, basting frequently with the drippings and wine.
- Remove the duck and let it cool.
- Pull meat from the carcass and shred.
- Keep the drippings from the pan for seasoning.
- Add shredded duck to the drippings.
- Serve in a chafing dish with party rolls or Melba rounds.
Tips & Substitutions
For enhanced flavor, consider marinating the ducks overnight in Worcestershire sauce and spices. If you don't have red wine, chicken broth or apple juice can be a suitable substitute. Make sure to baste the ducks frequently to keep them moist and flavorful. If you're looking for a lighter option, you can use a smaller duck or even a chicken.
Serving Suggestions
Serve the shredded duck in a chafing dish alongside party rolls or Melba rounds for a delightful presentation. This dish pairs beautifully with Hot Spiced Mulled Wine for a festive gathering. Consider adding a side of roasted vegetables or a fresh salad to balance the richness of the duck.
Storage & Reheating
Store any leftover duck and drippings in an airtight container in the refrigerator for up to three days. When reheating, it's best to use the oven at a low temperature to maintain the meat's moisture. You can also reheat it gently on the stovetop over low heat, adding a splash of broth or wine for extra moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Chafing Dish Duck contains roughly 6 calories, with 0g protein, 1g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 510mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat instead of duck?
Yes, you can substitute duck with chicken or even a game bird like quail. Keep in mind that cooking times will vary, so adjust accordingly to ensure the meat is tender and fully cooked.
How do I know when the duck is fully cooked?
The duck is done when the meat is tender and easily pulls away from the bone. A meat thermometer inserted into the thickest part should read at least 165°F (74°C).
What can I do with the leftover drippings?
The drippings are perfect for making a rich gravy or sauce. Simply strain the drippings to remove any solids, then simmer them on the stove, adding flour or cornstarch to thicken if desired. This can complement the shredded duck beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).