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Duckling, Roast

Source of Recipe

Pat Solum, Big Bear lake, CA


Recipe Introduction

Seasoned salt;# 2 tablespoons salt# 2 teaspoons sugar# 1/2 teaspoon paprika# 1/4 teaspoon turmeric# 1/4 teaspoon onion powder# 1/4 teaspoon garlic powder# 1/4 teaspoon cornstarchThis makes enough for 1 spice jar full."Got it on the Internet"

List of Ingredients

2 ducklings
1 tsp seasoned salt
1 small onion, halved
1 stalk celery
1 1/2 C burgundy
bay leaves for garnish


Recipe

Wash, drain and dry ducklings. Rub outsides and cavities with the seasoned salt. Place onion and celery in cavities of birds. Skewer openings and tie legs loosely. Place on rack in shallow roasting pan. Roast, uncovered, in a slow oven, 325 degrees F. for 3-3 1/2 hours, until drumsticks are tender. Baste while cooking with the rest of the wine. Garnish with sprigs of fresh bay if desired.


Wild canvasback, mallards, red head or black ducks (any of the broad billed, wild celery and grass eating ducks)
Brush ducks with butter or fat inside and out. Or place salt pork on, placing 1 slice in cavity. Stuff with sliced apples and onions. Baste with 1/4 cup butter or fat mixed with 1/2 cup boiling water. Cook 15-20 minutes to the pound. Good with wild rice.

Roast long island duckling;
Fill the cavity with peeled and quartered apples mixed with 1/2 C seedless raisins. Rub the bird with salt pepper and place sliced onions on top. Allow 20-30 minutes per pound. Baste frequently with 1 cup orange juice. Serve with currant jelly and sweet potato croquette if desired.