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Glazed Long Island Duck

Source of Recipe


From "The Coastal Living Cookbook"






List of Ingredients



• 2 (5-1/2-pound) dressed ducks
  
• 2 tsp salt
  
• 2 tsp freshly ground pepper
  
• 12 shallots, peeled
  
• 10 cloves garlic, crushed
  
• 2 fresh rosemary sprigs
  
• 1 small lemon, cut in half
  
• 1/2 cup lemon marmalade
  
• 1/4 cup firmly packed brown sugar
  
• Garnishes: Fresh rosemary sprigs, lemon slices, fresh berries
  






Instructions



1. Remove giblets and necks from ducks; reserve for another use, if desired. Rinse ducks thoroughly under cold water, and pat dry with paper towels. Sprinkle cavities and skin with salt and pepper; fill cavities with shallots and next 3 ingredients. Prick skin with a meat fork. Tie ends of legs together with string; tuck wing tips under.
   
   
2. Place ducks, breast-side up, on a lightly greased rack in a broiler pan. Fill pan with hot water to depth of 1/2-inch. Bake, uncovered, at 450º F for 45 minutes. Turn ducks over; bake 30 more minutes.
   
   
3. Combine marmalade and brown sugar. Microwave at HIGH 2-1/2 minutes. Turn ducks breast-side up; brush with marmalade mixture. Insert a meat thermometer into thickest portion of thigh, without touching fat or bone. Bake 5 to 10 minutes, or until thermometer registers 180º F. Transfer ducks to a serving platter; let stand 10 minutes before serving. Garnish, if desired.
   
   Makes 6 servings.