Roasted Duckling With a Crispy Skin |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 2 |
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I've been going through some old recipes that I have collected throughout the years and ran across this one that I'd love to try soon. From our local newspaper, The News Tribune. Ingredients:
5 lbs ducklings |
1 orange, quartered |
salt and pepper, to taste |
1 granny smith apple, cored and quartered |
8 large fresh thyme sprigs |
Directions:
1. Preheat oven to 350.
2. Rinse the duck under cold water and pat it dry.
3. Remove all excess fat from the cavity and around the neck area.
4. Rub the duck all over, inside and out, with the orange.
5. Sprinkle the duck with salt and pepper inside and out.
6. Place 4 thyme sprigs along with the orange and apple quarters in the duck cavity.
7. Roast 25-30 minutes per pound (2-2 3/4 hours).
8. Baste with pan juices at regular intervals.
9. The duckling is done when a meat thermometer inserted into the thickest part of the thigh registers 190.
10. Remove the duckling and let rest on a platter 15 minutes before carving.
11. Garnish with the remaining thyme sprigs.
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