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Roast Duckling Hala Kahiki

Russ Myers


Nothing quite equals roast duckling with mandarin sauce

★★★★★ 2 votes
8 servings
30 Min
3 Hr


2 Ready to cook ducklings (about 5 pounds each)
2 tsp Salt
2 Tbs Lemon juice
9 Slices white bread (toasted and cubed)
1 C Sliced green onions
2 Cloves of garlic (sliced)
1/2 tsp Ground ginger
2 Cans (3 or 4 ounces) Chopped mushrooms (drained)
1 Can (1 pound, 14 ounces) Sliced pineapple (reserve syrup)
1 1/2 Sticks Butter (or margarine) melted
1/4 C Soy sauce
1/4 C Honey
Mandarin Sauce recipe


1Wash duckling inside and out with cold water; dry well. Sprinkle salt and lemon juice into cavities. Smooth neck skin over back; then twist wings until they rest flat against sides.Combine bread cubes, green onions, garlic, ginger, and mushrooms in a large bowl. Drain syrup from pineapple into a small bowl and set aside for sauce.Dice 4 slices of the pineapple and add to bread mixture. Drizzle 1/2 cup of the melted butter over the top, toss lightly to mix.Spoon into cavities in duckling, packing in lightly. Lace openings together with poultry pins or skewers and string. Place duckling on a rack in a shallow roasting pan. Do not add any water or cover pan.Roast in a slow oven (325 F) for 1 1/2 hours; pour all drippings from the pan.In a small saucepan; combine remaining 1/4 cup melted butter (or margarine) with the soy sauce and honey, heat, stirring constantly, to boiling. Brush part over ducklingsContinue roasting, brushing with the remaining soy mixture every 15 minutes, for 1 hour, or until a drumstick moves easily and ducklings are richly golden. Remove ducklings to a heated large serving platter. Garnish with remaining pineapple slices cut in half and mint.Carve ducklings into quarters or cut with kitchen scissors, serve with Mandarin Sauce. Mandarin Sauce;2 Tbs Cornstarch1/2 tsp Ground Ginger2 Envelopes instant chicken broth11 oz Can Mandarin orangesIn a small saucepan, mix 2 tablespoons cornstarch, 1/2 tsp ground ginger, and 2 envelopes instant chicken broth (or two teaspoons granulated chicken bouillon). Drain syrup from 1 can ( about 11 ounces) mandarin orange segments into a 2 cup measure, add reserved pineapple syrup and water if needed to make 2 cups, stir into cornstarch mixture. Cook, stirring constantly, until sauce thickens and boils for 3 minutes. Remove from heat. Fold in orange segments. Serve warm. Makes about 2 1/2 cups

About this Recipe

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