Recipe Git v1
Long Island Roast Duckling
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Duck | Poultry
Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ALong_Island_Roast_Duckling)
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ALong%20Island%20Roast%20Duckling&oldid=4497446
License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors
Ingredients
- 1 whole pekin duckling (3–6 lbs, 1.5–3 kg)
- Salt
- Pepper
- Butter-flavored nonstick spray
Directions
- Preheat oven to 450 °F.
- Rinse and wipe duckling, removing giblets.
- Set bird aside in an airy place to allow the skin to dry.
- Rub inside cavity with salt and pepper.
- Insert vertical oven roaster (used for "beer can chicken") into bird, and prop it upright.
- Coat bird on all sides with butter-flavored spray and sprinkle salt and pepper lightly over the skin.
- Place bird and vertical roaster into a large roasting pan (use a wire rack insert if you have one) and add ½ cup water to the bottom of the pan.
- Leave bird in oven for 30 minutes, then reduce heat to 325 °F until done. No need to prick skin or baste bird, as the fat slowly renders off leaving a wonderful crispy skin. Keep the bottom of the roasting pan covered with water to prevent smoking.
- Pour off fat and save, reserving drippings and liquid from the roasting pan.
Notes
Serve with brown rice, rice pilaf or baked sweet potatoes. Cherry sauce and wild rice are also traditional.
Use the duck fat to cook sliced potatoes or to make duck confit.
The fat and liver can be cooked together to make a very tasty paté so don't throw any of it out.