Garlic-Roasted Duckling Recipe

Name: Garlic-Roasted Duckling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 1/2- to 5-pound) dressed duckling; 3 cloves garlic, minced; 1 teaspoon salt; 1/4 teaspoon ground ginger; 1/4 teaspoon pepper; 2 tablespoons butter or margarine, melted; 1/4 cup all-purpose flour; 3 celery leaves; 1 onion, halved; 1 1/2 cups water; 1/2 cup Sauterne or other dry white wine; 2 tablespoons catsup; 1 tablespoon flour; 3 tablespoons water; 1/2 cup sliced pimiento-stuffed olives; Pickled peaches (optional)

Servings: persons

1 (4 1/2- to 5-pound) dressed duckling
3 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon pepper
2 tablespoons butter or margarine, melted
1/4 cup all-purpose flour
3 celery leaves
1 onion, halved
1 1/2 cups water
1/2 cup Sauterne or other dry white wine
2 tablespoons catsup
1 tablespoon flour
3 tablespoons water
1/2 cup sliced pimiento-stuffed olives
Pickled peaches (optional)

1
Remove giblets and neck from duckling; reserve for other uses. Rinse duckling with cold water; pat dry. Prick fatty areas of duckling with a fork at intervals. (Do not prick breast.) Lift wingtips up and over back, tucking under duckling securely. Combine next 4 ingredients. Rub over surface and in cavity of duckling. Cover, and refrigerate overnight.
2
Brush bird with melted butter; sprinkle with 1/4 cup flour. Fold neck skin under, and place duckling, breast side up, on a rack in a roasting pan. Stuff cavity with celery leaves and onion. Close cavity with skewers. Place under broiler 2 minutes or until lightly browned.
3
Combine 1 1/2 cups water, wine, and catsup, stirring well. Pour over duckling in roasting pan. Cover with foil, and bake at 375u00b0 for 1 1/2 hours or until drumsticks and thighs are easy to move. Remove from oven; discard celery leaves and onion. Transfer duckling to serving platter; keep warm.
4
Skim fat from pan drippings. Discard fat, and pour pan drippings into a small saucepan; set aside. Combine 1 tablespoon flour and 3 tablespoons water, mixing to form a smooth paste; gradually add to pan drippings, stirring until smooth. Cook, stirring constantly, until thickened and bubbly. Stir in olives. Pour sauce over duckling. Garnish with pickled peaches, if desired.

117

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (4 1/2- to 5-pound) dressed duckling, 3 cloves garlic, minced, 1 teaspoon salt, 1/4 teaspoon ground ginger, and more.

Yes, Garlic-Roasted Duckling falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garlic-Roasted Duckling

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