Serving Size / Yield
- 2 Ready to cook ducklings ( about 5 pounds each)
- 1 1/2 C Dry white wine
- 1/4 C Lemon juice
- 2 tsp Salt
- 1 Clove of garlic (minced)
- 1/4 C Chopped parsley
- 1/4 C Sliced green onions
- 1 lg Onion (chopped)
- 4 Tbs Butter (or margarine)
- 1 lb Can Chestnuts (drained and chopped)
- 1/4 tsp Ground nutmeg
- 1/4 tsp Black pepper
- 3 C Slightly dry bread cubes (6 slices)
- 1/4 C Sifted all purpose flour
Remove the giblets from the cavity of ducklings. Wash ducklings inside and out with cold water, dry well. Place in a large shallow dish. Chop the giblets.
Mix wine, lemon juice, salt, garlic, parsley, and green onions in a small bowl, pour over ducklings. Let stand, turning several times, at least 4 hours at room temperature, or overnight in refrigerator, to season.
In a large frying pan, saute' large onion in butter (or margarine) until soft, stir in chopped giblets. Cook, stirring several times, 5 minutes. Stir in chestnuts, nutmeg, and pepper. Pour over bread cubes in a large bowl. Toss lightly until evenly moist.
Remove ducklings from marinade, pat dry. Strain marinade into a 2 cup measure and set aside for making gravy. Stuff chestnut mixture into neck cavities of ducklings. Smooth neck skin over back, then twist wing tips until they rest flat against back. Stuff body cavities, lace openings together with poultry pins or skewers and string. Place ducklings, breast up and side by side, on a rack in a large roasting pan. Do not cover pan.
Roast in a slow oven (325 F) for 2 1/2 hours, or until ducklings are tender and richly browned. (During roasting, prick skin several times with a fork and, to keep the fat from smoking, remove from pan with a baster or dip our with a spoon.) Remove ducklings to a heated large platter, keep warm while making gravy.
Pour all the fat from the roasting pan into a bowl, then measure 1/4 cupful and return to roasting pan. Blend in flour. Cook, stirring constantly, until bubbly. Add water to marinade to make 2 cups. Stir into roasting pan. Continue cooking and stirring until gravy thickens and boils for 1 minute.
Garnish ducklings with parsley and ruffled green onion tops threaded through thin lemon slices, if you wish. Carve ducklings, serve gravy separately to spoon over meat and stuffing