Crumb-Crusted Duckling Halves Recipe
The crumb crusted duckling halves are elegant and lovely duckling recipe roasted in the oven with grapewine leaf covering to prepserve moisture. This crumb crusted duckling halves is a very delicate recipe and is flavored with madeira sauce. It may look tricky but once teh ducklings come out of the oven, it is all worth the extra effort.
Ingredients
16 grapevine leaves preserved in brine
2 ducklings (about 4 1/2 pounds each), cut in half
2 teaspoons salt
1/2 cup Chicken Stock
Juice of 1 lemon
Clarified butter
1/3 cup seasoned stuffing crumbs, slightly crushed
Cumberland Sauce or
Madeira Sauce
Directions
Soak grapevine leaves in cold water 20 minutes.
Pat dry.
Set aside.
Using fingers and a sharp knife, remove skin and excess fat from ducklings (do not skin wings).
Place ducklings breast side up on rack in a roasting pan; sprinkle with salt.
Cover surface of ducks with grapevine leaves.
Roast in a 325°F oven about 2 1/2 hours, or until ducklings are done; drumstick meat will feel soft.
Baste ducklings every half hour with a mixture of stock and lemon juice.
Remove grapevine leaves.
Brush ducklings very lightly with butter and sprinkle with crumbs.
Broil 4 inches from heat until crumbs are browned (about 5 minutes).
Remove ducklings to platter; let stand 10 minutes before serving.
Serve with desired sauce.
Pat dry.
Set aside.
Using fingers and a sharp knife, remove skin and excess fat from ducklings (do not skin wings).
Place ducklings breast side up on rack in a roasting pan; sprinkle with salt.
Cover surface of ducks with grapevine leaves.
Roast in a 325°F oven about 2 1/2 hours, or until ducklings are done; drumstick meat will feel soft.
Baste ducklings every half hour with a mixture of stock and lemon juice.
Remove grapevine leaves.
Brush ducklings very lightly with butter and sprinkle with crumbs.
Broil 4 inches from heat until crumbs are browned (about 5 minutes).
Remove ducklings to platter; let stand 10 minutes before serving.
Serve with desired sauce.
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