Title: ROAST DUCKLING
Categories: Duck
Yield: 3 frozen rea
-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.
