Roast Duckling Jubilee

Russ Myers

By
@Beegee1947

Three birds glazed sparkly brown and arranged atop gourmet like rice make a showy platter.


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Comments:

Serves:

12 servings

Prep:

30 Min

Cook:

3 Hr

Method:

Bake

Ingredients

3 Ready to cook ducklings ( about 4 pounds each)
1 tsp Salt
3 Small onions (peeled and quartered)
1 Medium size apple, (quartered, cored and cubed)
1 lb Whole figs (reserve syrup)
1 lb Dark sweet cherries
6 oz Frozen concentrated orange juice (thawed)
3 Preserved kumquats
Pecan Pilaf recipe
Jubilee Sauce recipe

Directions Step-By-Step

1
Wash ducklings inside and out with cold water, dry well. Pierce the skin all over with a fork so fat will cook out.Sprinkle cavity of each bird with part of the salt, stuff with onion quarters and apple cubes. Place ducklings, side by side, on a rack in a large roasting pan (or use two smaller pans if necessary).Roast uncovered in a slow oven (325 F) for 2 1/2 hours.While ducklings cook, drain syrups from figs and cherries into separate cups. In a small bowl measure out 1/4 cup of the fig syrup and 2 tablespoons of the cherry syrup and mix with 1/4 cup of the concentrated orange juice. (Set fruits and remaining syrups and orange juice aside for garnish, and Jubilee Sauce.Brush ducklings with part of the orange mixture. Continue roasting, brushing several times with more orange mixture, 30 minutes, or until a drumstick joint moves easily and ducklings are richly golden. ( During roasting, pierce the skin several times with a fork and, to keep fat from smoking, remove from pan with a baster or dip out with a spoon).Spoon Pecan Pilaf onto a large heated serving platter, arrange ducklings on top.Thread 3 figs and 2 cherries, alternately onto each of three kebob sticks, top each with a preserved kumquat, place around ducklings on platter.Carve ducklings into quarters or cut with kitchen scissors; serve with Jubilee Sauce. Jubilee Sauce;2 Tbs Cornstarch1/2 tsp Salt1/4 tsp Dry mustardDash of allspiceWaterReserved juices and syrups2 tsp Worcestershire sauceIn a medium size saucepan, mix 2 tablespoons cornstarch, 1/2 tsp salt, 1/4 tsp dry mustard, and a dash of allspice. Blend in 1 cup water, 1/2 cup of the remaining concentrated orange juice, and 1/2 cup of the reserved fig syrup. Cook stirring constantly, until sauce thickens and boils for 3 minutes. Stir in 2 tablespoons butter or margarine until melted, then remaining cherries and 2 teaspoons of Worcestershire sauce. Heat just until bubbly. Makes about 3 cups. Note: Sauce may be made several hours ahead and reheated slow

About this Recipe

Main Ingredient: Wild Game
Regional Style: American
Other Tag: Heirloom