Roast Country Duckling Recipe
Ingredients
| Oil | 2 Cup (16 tbs) | |
| Butter | 4 Tablespoon | |
| 2 4- to 5-pound ducks, fat trimmed from neck and tail | ||
| Onion salt | ||
| Garlic salt | 1 To taste | |
| Ground pepper | 1 To taste | |
| Orange juice | 1/2 Cup (16 tbs) | |
| Orange juice | 1 Cup (16 tbs) | |
| Honey | 1 Cup (16 tbs) | |
| Soy sauce | 1 1/2 Teaspoon | |
| Cinnamon | 3/4 Teaspoon | |
| Pinch of ground cloves | ||
| Orange slices (garnish) | ||
| Parsley sprigs (garnish) | ||
| Salt | To Taste | |
Directions
Preheat oven to 375°F.
Pour oil into large roasting pan to depth of 1/2 inch.
Set aside.
Rub 2 tablespoons butter into cavity of each duck.
Season cavities with onion salt, garlic salt and salt and pepper.
Add 1/2 cup orange juice to roasting pan.
Set ducks in pan breast side up.
Cover and roast 1 hour.
Uncover, turn ducks over and continue roasting for 30 minutes.
Turn breast side up and roast for another 30 minutes.
Transfer ducks to serving platter and let cool at room temperature.
(Can be prepared ahead and refrigerated.) Preheat oven to 450°F.
Slice through breastbone of each duck, peel meat back from rib cage and remove ribs, retaining leg and wing bones.
Split ducks in half.
Combine remaining orange juice, honey, soy sauce, cinnamon and cloves in large saucepan over medium heat.
Add duck halves to sauce, turning to coat well.
Bring mixture to boil.
Remove ducks from sauce and arrange in roasting pan skin side up.
Roast 10 minutes to brown.
Return ducks to platter.
Garnish with orange slices and parsley.
Pour oil into large roasting pan to depth of 1/2 inch.
Set aside.
Rub 2 tablespoons butter into cavity of each duck.
Season cavities with onion salt, garlic salt and salt and pepper.
Add 1/2 cup orange juice to roasting pan.
Set ducks in pan breast side up.
Cover and roast 1 hour.
Uncover, turn ducks over and continue roasting for 30 minutes.
Turn breast side up and roast for another 30 minutes.
Transfer ducks to serving platter and let cool at room temperature.
(Can be prepared ahead and refrigerated.) Preheat oven to 450°F.
Slice through breastbone of each duck, peel meat back from rib cage and remove ribs, retaining leg and wing bones.
Split ducks in half.
Combine remaining orange juice, honey, soy sauce, cinnamon and cloves in large saucepan over medium heat.
Add duck halves to sauce, turning to coat well.
Bring mixture to boil.
Remove ducks from sauce and arrange in roasting pan skin side up.
Roast 10 minutes to brown.
Return ducks to platter.
Garnish with orange slices and parsley.
Chef
