Recipe: Roast Duckling
- 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)
- 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)
- 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.)
- 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.)
- 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.
Number of servings (yield): 4
Meal type: lunch
Culinary tradition: Chinese