This is one of those special recipes that takes patience. You simply prepare the duck the day before by rinsing, wiping, and then storing in the refrigerator overnight. The rest is fairly straightforward, and you have a marvelous roast duck dinner. In this case, we served it with broccoli and potatoes. Also, the vegetables have to be steamed. This is a simple enough process: Place 2-inches of water in a saucepan. Insert a steamer basket and bring water to a boil. First place the potatoes in the steamer basket, cover, lower temperature and steam  5 minutes. Then add broccoli and steam 5 minutes more. The steaming time is just a suggestion. You may want them more or less tender depending on your preference. Your choice.

Note that this meal is meant to impress family and friends. The effort is well worth it.



1 5½ pound duck
2 cloves garlic, peeled and slivered
½ teaspoon oregano
Salt and ground black pepper to taste
1 tablespoon soy sauce
1 cup chicken broth
5 medium potatoes, washed, scrubbed and slice in half
1 pound broccoli florets
½ cup hot chicken broth
1 teaspoon sage
1 teaspoon thyme


  1. A day before cooking, rinse and wipe duck with a paper towel, and stuff cavity with a paper towel. Place duck in the refrigerator without covering it.
  2. The day you roast the duck, pre-heat oven to 325 degree F. Remove duck from the fridge and prick it all over with a fork. With a knife point, make holes in the breast and thighs and insert slivers of garlic. Place duck in a roasting pan. Sprinkle with oregano, salt and pepper. Rub the breast with the soy sauce. Place cup of water in the pan and roast the duck 1½ hours. Baste it from time to time with the cup of chicken broth. When the duck is cooked, remove to a serving platter.
  3. Steam the broccoli and potatoes.
  4.  While steaming the vegetables, degrease the roasting pan juices and pour into a small saucepan, Add ½ cup hot chicken broth, sage, thyme, salt and pepper.
  5. Serve the duck surrounded and garnished by the potatoes and broccoli with the sauce on the side.
    Yield: 4-6 servings.