. . : Roast Duckling Recipe - Quick Recipes, Easy Meal Ideas, Food online : : .
. : : Menu : : .


> Categories:
Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game  

Roast Duckling
Category Duck
Total Hits 1114
Rating Rating:0 | Voted:0 | voted : 0 times
1 Point 2 Point 3 Point 4 Point 5 Point 6 Point 7 Point 8 Point 9 Point 10 Point
The Recipe

-duckling (about 4 1/2 -pounds each) 2 ts Salt

1/2 ts Pepper

3 sm Onions, peeled and

-quartered Duck Giblet Broth Golden Gravy Pumpernickel Stuffing 1. Wash and dry ducklings. Pierce skin all over with fork so fat will

cook out. (Set giblets aside to simmer for broth) 2. Rub skin with mixture of salt and pepper: stuff 4 onion quarters

into cavity of each bird; place on a rack in a large roasting pan. (Or use two small pans, if necessary) 3. Roast, uncovered in a slow over 325F 3 hours, or until drumstick

joints move easily and ducklings are a rich golden-brown. (During roasting, pierce skin with fork several times. Also to keep fat from smoking, dip it from the roasting pan into a bowl several times during cooking. There will be as much as 6 cupfuls.) 4. Cut 2 ducklings into quarters. (Poultry sheers do a fast job.)

Arrange on a heated serving platter. Serve with Golden Gravy and Pumpernickel Stuffing ( Set other duckling aside to cool.) 5. Wrap cooled duckling; chill with 4 cups of Duck Giblet Broth or

Duck Pilaf for another meal. DUCK GIBLET BROTH Combine giblets (except liver) and necks with 1 medium-size onion, chopped; handful of celery tops; 2 teaspooons of salt; and 6 cups water in a large saucepan. Simmer one hour. Add livers for last 20 minutes cooking. Strain stock; measure; add water, if needed to make 6 cups. Save 4 cups for making Duck Pilaf, Grind or chop giblets and add to remaining 2 cups broth for Golden Gravy. Makes 6 cups. GOLDEN GRAVY Remove rack from roasting pan. Tip pan and our off all fat into a bowl. Return 4 tablespoons to pan; blend with 4 tablespoons flour; cook stirring all the time, just until mixture bubbles. Stir in 2 cups of broth with ground giblets; continue cooking and stirring, scraping baked-on juices from bottom and sides of pan, until gray thickens and boils 1 minute. Season to taste with salt and pepper. Makes about 2 1/2 cups.



Render: 0.001 Sec ¦ By AhmBay