Roasted Duckling With a Crispy Skin
"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."
- Ready In:
- 2hrs 15mins
- Ingredients:
- 5
- Serves:
-
2
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
- Preheat oven to 350.
- Rinse the duck under cold water and pat it dry.
- Remove all excess fat from the cavity and around the neck area.
- Rub the duck all over, inside and out, with the orange.
- Sprinkle the duck with salt and pepper inside and out.
- Place 4 thyme sprigs along with the orange and apple quarters in the duck cavity.
- Roast 25-30 minutes per pound (2-2 3/4 hours).
- Baste with pan juices at regular intervals.
- The duckling is done when a meat thermometer inserted into the thickest part of the thigh registers 190.
- Remove the duckling and let rest on a platter 15 minutes before carving.
- Garnish with the remaining thyme sprigs.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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