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Roast Duck

Russ Myers


A bird often overlooked is duckling, it's moderately priced though it looks rich and regal when roasted

★★★★★ 2 votes
6 servings
25 Min
3 Hr


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3 Frozen (ready to cook) ducklings (about 4 1/2 lb each), thawed
2 tsp Salt
1/4 tsp Pepper
3 Small onions (peeled and quartered)
Duck Giblet Broth recipe
Golden Gravy Recipe
Pumpernickel Stuffing recipe

How to Make Roast Duck


  • 1Wash and dry ducklings. Pierce the skin all over with a fork so fat will cook out. (set giblets aside to simmer for broth).Rub the skin with mixture of salt and pepper; stuff 4 onion quarters into the cavity of each bird; place on a rack in a large roasting pan. (Or use two small pans if necessary).Roast uncovered, in a slow oven (325 F) for 3 hours, or until drumstick joints move easily and ducklings are a rich golden brown. (During roasting, pierce the skin with a fork several times during cooking. There will be as much as 6 cupfuls).Cut 2 ducklings into quarters. Arrange on heated serving platter. Serve with Golden Gravy and Pumpernickel Stuffing. (Set other duckling aside to cool.) Wrap cooled duckling; chill with 4 cups of Duck Giblet Broth for Duck Pilaf for another meal.Duck Giblet Broth; Combine giblets (except liver) and necks with 1 medium size onion, chopped; a handful of celery tops, 2 teaspoons salt and 6 cups water in a large saucepan. Simmer 1 hour, or until tender. Add livers for last 20 minutes cooking. Strain stock; measure, add water if needed to make 6 cups. Save 4 cups for making Duck Pilaf. Grind or chop giblets fine and add to remaining 2 cups of broth for Golden Gravy.Golden Gravy; Remove rack from roasting pan. Tip pan and pour off all the fat into a bowl. Return 4 tablespoons to pan; blend in 4 tablespoons of flour, cook, stirring all the time, just until mixture bubbles. Stir I 2 cups of broth with ground giblets. Continue cooking and stirring, scraping baked on juices from bottom and sides of the pan, until gravy thickens and bols 1 minute. Season to taste wth salt and peper. Makes about 2 1/2 cups.Pumpernickel Stuffing;Just peppery enough to go with juicy roast duck. Bake at 325 F for 1 hour.3 Medium size onions (chopped) 1 1/2 cups4 Tbs Drippings from roast duckling3 C Slightly dry pumpernickel bread cubes3 C Slightly dry white bread cubes1/2 C Water1 tsp Salt1/4 tsp PepperSaute' onions in drippings just until soft in a large frying pan

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About Roast Duck

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

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