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Christmas Duck, Brazilian Style (pato Do Natal)

  • Yield: 4 servings


  • 1 duck, about 4 pounds, cleaned
  • 1 cup dry white wine
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons chopped parsley
  • 1 tablespoon finely minced onion
  • 1 teaspoon finely minced garlic
  • Two and one-half teaspoons salt
  • Duck giblets
  • 1 tablespoon butter, melted
  • One-half teaspoon ground nutmeg
  • One-fourth teaspoon freshly ground black pepper
  • 1 (11-ounce) can water-packed chestnuts


  • Wash the duck and dry with paper towels. Combine the next 5 ingredients with 1 teaspoon of the salt. Pour the mixture over the duck. Marinate for 8 hours in the refrigerator.
  • Preheat the oven to 325 degrees. Wash the giblets and chop coarsely. Add the next 3 ingredients and the remaining salt. Chop the chestnuts and add. Mix well and spoon into the body and neck cavities of the duck.
  • Close the openings with skewers and lace tightly with string. Place the duck on a rack in a shallow baking pan large enough to hold the duck. Bake for at least 2 hours; cook for two and one-half hours for a crisp skin. Remove from the oven and let stand for about 10 minutes. Carve and serve.