Welcome back to my series, Outstanding Christmas Recipes. This time I'm offering up Crispy Roasted Duckling! I have to admit I just love roast duck. I have ever since the first time a hunter friend brought a couple over all cleaned and feathered. The first time we had it for Christmas I knew it would become a Yuletide classic. So, with out further ado, here is my favorite recipe:
First up, the ingredient list-
2 ducklings (5 pounds each)
6 lemons
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup hot-pepper jelly
Now the for the prep and cooking instructions-
1. Preheat your oven to 350 degrees F. Then remove the necks and all the giblets from ducklings. Rinse the ducklings getting all of the nasty bits out and then drain well. Pat dry, inside and out with a couple of paper towels before removing all the excess fat. Then just trim and discard neck skin.
2. Prick the skin all over with a fork or some such tool and rub each of the ducklings with the juice of 1 lemon. Rub each duckling with a half teaspoon of salt and a quarter of a teaspoon of pepper. Cut all the remaining lemons into chunks and stuff them into the cavities of each of the ducklings.
3. Finally put the ducklings, breast-side-up, on a rack in roasting pan and roast them for about two and a half hours (that is to say 30 minutes per pound). Then when you are about halfway through the cooking process, once again prick the ducklings all over with your fork. In the mean time, melt the pepper jelly (you should be able to pick this up at any specialty or super market) and baste your ducklings with the melted jelly during last 20 minutes of cooking. Cover this crispy roast duckling with tin foil and keep it warm for up to 30 minutes before serving.
Source: ezinearticles
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