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Name: Roast Duckling
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 3
Cuisine: American
Ingredients: 3 sm Onions, peeled and; Pumpernickel Stuffing; 2 ts Salt; 1/2 ts Pepper; Duck Giblet Broth; Golden Gravy

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INGREDIENTS

3 sm Onions, peeled and
Pumpernickel Stuffing
2 ts Salt
1/2 ts Pepper
Duck Giblet Broth
Golden Gravy

Frozen rea

INSTRUCTIONS

1. Wash and dry ducklings. Pierce skin all over with fork so fat will cook out. (Set giblets aside to simmer for broth) 2. Rub skin with mixture of salt and pepper: stuff 4 onion quarters into cavity of each bird; place on a rack in a large roasting pan. (Or use two small pans, if necessary) 3. Roast, uncovered in a slow over 325F 3 hours, or until drumstick joints move easily and ducklings are a rich golden-brown. (During roasting, pierce skin with fork several times. Also to keep fat from smoking, dip it from the roasting pan into a bowl several times during cooking. There will be as much as 6 cupfuls.) 4. Cut 2 ducklings into quarters. (Poultry sheers do a fast job.) Arrange on a heated serving platter. Serve with Golden Gravy and Pumpernickel Stuffing ( Set other duckling aside to cool.) 5. Wrap cooled duckling; chill with 4 cups of Duck Giblet Broth or Duck Pilaf for another meal. DUCK GIBLET BROTH Combine giblets (except liver) and necks with 1 medium-size onion, chopped; handful of celery tops; 2 teaspooons of salt; and 6 cups water in a large saucepan. Simmer one hour. 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 and add to remaining 2 cups broth for Golden Gravy. Makes 6 cups. GOLDEN GRAVY Remove rack from roasting pan. Tip pan and our off all fat into a bowl. Return 4 tablespoons to pan; blend with 4 tablespoons flour; cook stirring all the time, just until mixture bubbles. Stir in 2 cups of broth with ground giblets; continue cooking and stirring, scraping baked-on juices from bottom and sides of pan, until gray thickens and boils 1 minute. Season to taste with salt and pepper. Makes about 2 1/2 cups.

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Roast Duckling

3 sm Onions, peeled and
 Pumpernickel Stuffing
2 ts Salt
1/2 ts Pepper
 Duck Giblet Broth
 Golden Gravy

1. Wash and dry ducklings.  Pierce skin all over with fork so fat will cook  out. (Set giblets aside to simmer for broth) 2. Rub skin with mixture of  salt and pepper: stuff 4 onion quarters into cavity of each bird; place on  a rack in a large roasting pan. (Or use two small pans, if necessary) 3.  Roast, uncovered in a slow over 325F 3 hours, or until drumstick joints  move easily and ducklings are a rich golden-brown. (During roasting, pierce  skin with fork several times. Also to keep fat from smoking, dip it from  the roasting pan into a bowl several times during cooking. There will be as  much as 6 cupfuls.) 4.  Cut 2 ducklings into quarters. (Poultry sheers do a  fast job.) Arrange on a heated serving platter. Serve with Golden Gravy and  Pumpernickel Stuffing ( Set other duckling aside to cool.) 5. Wrap cooled  duckling; chill with 4 cups of Duck Giblet Broth or Duck Pilaf for another  meal. DUCK GIBLET BROTH Combine giblets (except liver) and necks with 1  medium-size onion, chopped; handful of celery tops; 2 teaspooons of salt;  and 6  cups water in a large saucepan. Simmer one hour. 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 and add to  remaining 2 cups broth for Golden Gravy. Makes 6 cups. GOLDEN GRAVY Remove  rack from roasting pan.  Tip pan and our off all fat into a bowl. Return 4  tablespoons to pan; blend with 4 tablespoons flour; cook stirring all the  time, just until mixture bubbles.  Stir in 2 cups of broth with ground  giblets; continue cooking and stirring, scraping baked-on juices from  bottom and sides of pan, until gray thickens and boils 1 minute. Season to  taste with salt and pepper.  Makes about 2 1/2 cups.

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Nutrition

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Serving Size: 1 Frozen rea (4g)
Recipe Makes: 3 Frozen rea

Calories: 11
Calories from Fat: 1 (9%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 1.8mg		0 %
Potassium 52.6mg		1 %
Total Carbohydrate 2.7g		1 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 1.6g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 11

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