Return to Content

Roast Duckling

Roast Duckling
0 votes, 0.00 avg. rating (0% score)
by

Ingredients:

  • 1 duckling
  • salt and pepper

Instructions:

Duckling should be cooked a long time in order to melt the thick layer of fat that is beneath the skin away completely, leaving the skin very, very crisp with no fat at all left between it and the meat. Rub the duck well inside and out with salt and pepper, adding, if you wish, garlic and lemon juice. Cook it on a rack in an oven preheated to 350 degrees F for 2-1/2 hours, depending on size. A stuffed duck will take longer than an unstuffed one. Prick the skin before roasting the duck to allow the fat to drain. When the duck is nearly done, take it from the oven and remove all the fat you can from the pan. Baste with its juices and any marinade that you may wish to use. Duck is delicious but wasteful. A 3 to 3-1/2 pound duck serves two generously. A larger duck can be carved to serve four.
Updated Thursday, August 30th, 2007

Bring New England Home Get a Free Trial Issue when you subscribe to Yankee Magazine

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111