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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

7 Hour Duck (Marietta) Recipe

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This recipe for 7 Hour Duck (Marietta), by , is from The Dale Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Joanne Dale


1 duck, approx. 5 - 6 lbs
5 - 6 mixed citrus (lemons, mandarin oranges, peels removed)
4 tbsp jam of your choice (blueberry, orange marmalade, etc)
1 cup white wine
2 - 4 tbsp cornstarch (to thicken sauce)
sea salt

1. Adjust oven rack to the lower third and preheat oven to 250F
2. Line baking pan with foil and top with a rack
3. Take out giblets from duck and trim duck neck and skin. DO NOT trim any skin from bottom of duck. Save duck neck and giblets for making sauce or stock.
4. Place duck on cutting board and stuff citrus inside, using as much fruit as you can. Use toothpicks to secure the bottom of the duck.
5. Use a sharp paring knife to score the duck breast, about 1/3" apart. This will help duck render fat faster and create crispy skin. This thickness of the skin is not consistent so be careful not to slice through to the meat, which will cause the duck to lose moisture. You might need to pinch the skin and lift up, then slice.
6. You can score the breast and the legs
7. Rub both sides of the duck with plenty of sea salt and place side up on rack
8. Bake until skin turns golden brown, about 6 - 7 hours. You do not flip duck or need to monitor process
9. When most of the fat has been rendered and skin has become thin, you can turn up oven to 500F to brown the duck another 5 - 10 minutes. The skin will crisp nicely
10. Remove duck from oven and let rest 15 minutes. Do NOT COVER with foil

1. Dissolve cornstarch in few tbsp of white wine
2. Heat remaining white wine in saucepan until warm, then add jam of your choice
3. Stir in corn starch slurry until sauce is thickened
4. Put few tbsp of sauce on plate and place carved duck on top. Serve extra sauce on the side

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
6 - 7 hours




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