Roast Duckling

chefs-mate chefs-mate 0 Comments
Servings: 2 Difficulty: Intermediate
Jump To Recipe Print Recipe
0 Add to Favorites
Tender, golden-roast duck with crispy skin and aromatic onion stuffing
Roast Duckling recipe image
Recipe tools
Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.

This classic roast duckling recipe delivers incredibly tender meat with crisp, golden-brown skin. Seasoned simply with salt and pepper and stuffed with sweet onions, the dish allows the rich flavor of the duck to shine through. The slow roasting process renders the fat effectively, resulting in juicy meat that isn’t greasy. Ideal for holiday gatherings or special weekend dinners, this dish pairs beautifully with gravy and stuffing. The recipe also includes instructions for making a savory giblet broth, ensuring nothing goes to waste. It is a comforting, home-style main course that feels elegant yet approachable.

Roast Duckling recipe image
Print Recipe
0 Add to Favorites

Roast Duckling

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 2 Calories: 21.0

Description

This classic roast duckling recipe delivers incredibly tender meat with crisp, golden-brown skin. Seasoned simply with salt and pepper and stuffed with sweet onions, the dish allows the rich flavor of the duck to shine through. The slow roasting process renders the fat effectively, resulting in juicy meat that isn't greasy. Ideal for holiday gatherings or special weekend dinners, this dish pairs beautifully with gravy and stuffing. The recipe also includes instructions for making a savory giblet broth, ensuring nothing goes to waste. It is a comforting, home-style main course that feels elegant yet approachable.

Ingredients

Directions

  1. Preheat oven to 325&# 194;°F (165ðC).
  2. Wash and thoroughly dry the ducklings inside and out with paper towels.
  3. Pierce the skin all over with a fork to allow fat to render during cooking.
  4. Mix salt and pepper, then rub the mixture evenly over the skin of the ducklings.
  5. Stuff 4 onion quarters into the cavity of each bird.
  6. Place the ducklings on a rack in a large roasting pan (or use two small pans if necessary).
  7. Roast uncovered in the oven for 3 hours, or until drumstick joints move easily and the skin is rich golden-brown.
  8. During roasting, pierce the skin with a fork several times to release fat.
  9. Spoon out excess fat from the roasting pan into a bowl several times during cooking to prevent smoking; reserve this fat for other uses if desired.
  10. Remove ducklings from the oven and let rest for 10-15 minutes before carving.
  11. Cut one duckling into quarters using poultry shears or a sharp knife.
  12. Arrange the pieces on a heated serving platter and serve immediately.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 21.0kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 6502.1mg271%
Total Carbohydrate 4.9g2%
Dietary Fiber 1.0g4%
Sugars 2.1g
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: roast duck, duckling, roasting, onion stuffing, crispy skin, duck giblet broth, holiday dinner, main course, game bird, comfort food, oven roasted
Recipe Card powered by WP Delicious

Leave a Comment