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Black Duck with Wine
Black Duck with Wine
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Roast Duckling - These roast duckling are very tender when done. We only listed salt and pepper, but feel free to spice it up the way you like! We have found this baked recipe does not leave many leftovers.
Main Ingredient: Duckling |
Ingredients to make Roast Duckling
3 duckling, about 4 1/2 -pounds each
2 ts Salt
1/2 ts Pepper
3 sm Onions, peeled and quartered
Directions to make Roast Duckling
Step 1:Wash and dry ducklings. Pierce skin all over with fork so fat will cook out.
Step 2:Rub skin with mixture of salt and pepper: stuff 4 onion quarters nto 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 nto 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 nto 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.)
Step 3:Cut 2 ducklings into quarters. Set third aside for seconds or for another time.
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Black Duck with Wine
Black Duck with Wine