Roast Duck

Rating:

(1 vote) 5 1

A bird often overlooked is duckling, it's moderately priced though it looks rich and regal when roasted

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Necedah, WI

Time needed

3 min cooking

Serving Size / Yield

6 servings

Ingredients

  • 3 Frozen (ready to cook) ducklings (about 4 1/2 lb each), thawed
  • 2 tsp Salt
  • 1/4 tsp Pepper
  • 3 Small onions (peeled and quartered)
  • Duck Giblet Broth recipe
  • Golden Gravy Recipe
  • Pumpernickel Stuffing recipe

Directions

Wash and dry ducklings. Pierce the skin all over with a fork so fat will cook out. (set giblets aside to simmer for broth).
Rub the skin with mixture of salt and pepper; stuff 4 onion quarters into the cavity of each bird; place on a rack in a large roasting pan. (Or use two small pans if necessary).

Roast uncovered, in a slow oven (325 F) for 3 hours, or until drumstick joints move easily and ducklings are a rich golden brown. (During roasting, pierce the skin with a fork several times during cooking. There will be as much as 6 cupfuls).

Cut 2 ducklings into quarters. Arrange on heated serving platter. Serve with Golden Gravy and Pumpernickel Stuffing. (Set other duckling aside to cool.) Wrap cooled duckling; chill with 4 cups of Duck Giblet Broth for Duck Pilaf for another meal.

Duck Giblet Broth;
Combine giblets (except liver) and necks with 1 medium size onion, chopped; a handful of celery tops, 2 teaspoons salt and 6 cups water in a large saucepan. Simmer 1 hour, or until tender. 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 fine and add to remaining 2 cups of broth for Golden Gravy.

Golden Gravy;
Remove rack from roasting pan. Tip pan and pour off all the fat into a bowl. Return 4 tablespoons to pan; blend in 4 tablespoons of flour, cook, stirring all the time, just until mixture bubbles. Stir I 2 cups of broth with ground giblets. Continue cooking and stirring, scraping baked on juices from bottom and sides of the pan, until gravy thickens and bols 1 minute. Season to taste wth salt and peper. Makes about 2 1/2 cups.

Pumpernickel Stuffing;
Just peppery enough to go with juicy roast duck. Bake at 325 F for 1 hour.
3 Medium size onions (chopped) 1 1/2 cups
4 Tbs Drippings from roast duckling
3 C Slightly dry pumpernickel bread cubes
3 C Slightly dry white bread cubes
1/2 C Water
1 tsp Salt
1/4 tsp Pepper

Saute' onions in drippings just until soft in a large frying pan. Add bread cubes,water, salt and pepper, toss lightly to mix. Spoon into 6 cup baking dish.
Bake with ducklings in a slow oven (325 F) for 1 hour, or until crisp on top.

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