Roast Duckling with Lemon Sauce
List of Ingredients
(serves two)
Ingredients:
For Roast Duckling
1 duckling, whole
2 tablespoons + 2 teaspoons Kosher salt
1 tablespoon + 1 teaspoon garlic powder
1 tablespoon fresh ginger, chopped
one-half cup Tamari soy sauce
For Lemon Sauce
2 lemons, whole
1 cup vinegar
1 cup sugar
1 cup lemonade concentrate
2 and one-half cups chicken broth
6 tablespoons red currant jelly
one-third cup lemon juice
one-quarter cup corn starch
one-third cup dry sherry
salt to taste
Recipe
Preparation:
The day before service:
Preheat oven to 350 degrees. Rub the whole duckling inside and out with a mixture of 4 tsp salt, 2 tsp garlic powder, and 1 tbsp chopped ginger. Roast in a pan (without rack) until the internal temperature is 160 degrees. Remove from the oven and cool. As soon as it is possible to handle the bird comfortably, remove the whole legs at the hip joints. Using a sharp knife, cut on either side of the breast bone and carefully remove each breast in one piece. Refrigerate immediately.
The day of service:
Preheat oven to 425 degrees. The duckling needs to be reheated, but do not use a rack as it will cause the duckling to be dry and tough, like leather. Pan the thighs and breast separately, because they have different heating times. Coat both sides of the breasts and thighs with undiluted, low sodium, Tamari soy sauce. This provides a marvelous flavor and color. Season the breasts and thighs with the seasoning mixture of 4 tsp salt and 2 tsp garlic powder. Most of the seasoning will have sloughed off with the fat during the first roasting. Reheat in preheated oven for about 10 minutes, watching the duckling closely. If done properly, the duckling will be golden brown and crisp on the outside and the meat will be moist and tender.
The Lemon Sauce:
Peel lemons with a vegetable peeler (do not discard peels). Cut peels into fine strips. Bring peels to a boil in enough water to cover for 5 minutes, then drain, discarding the water. Set peels aside. Combine vinegar and sugar. Cook and stir over medium high heat to reduce by half. Add lemonade concentrate, chicken broth, jelly, and peeled lemons cut in half. Bring to a boil and reduce by half. Mix cornstarch and dry sherry. Add to the boiling sauce using a wire whip. Adjust seasoning and thickness. Add lemon peels.
To Serve:
Serve the duckling hot with the lemon sauce..
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