Ingredients
- 1 (5 1/2-pound) duckling
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 onion, sliced
- 1 cup red currant jelly
- 1 tablespoon lemon juice
Directions
Season both the outside and inside of the duckling with salt and pepper. Place the onion inside the duck. Truss the bird and prick the skin. Dry thoroughly.
Place the duck breast-side up in a roasting pan and place in the center rack of a 425 degree preheated oven for 15 minutes to brown lightly. Reduce the oven temperature to 350 degrees and roast for 1 additional hour to 1 hour and 25 minutes. Remove accumulated fat occasionally with a bulb baster.
The duck is done to medium rare if the juices from the fattest part of the thigh or drumstick run faintly rosy when the duck is pricked, and when the duck is lifted and drained, the last drops of juice from the vent are pale rose. The duck is well done when the juices run pale yellow.
Remove the duck from the oven, discard trussing strings, and place on a serving platter. Let sit for 10 minutes before carving.
In a saucepan, combine the red currant jelly and the lemon juice. Bring to a boil, strain, and serve with the duck.
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By amavel
AK
on December 25, 2011
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Great! But a little too salty. I will make this again. Although, there is no way this will feed 6-8 people. I made 2 ducks and it just barely fed 5 adults.
By xfagan_11103108
Harper Woods, MI
on August 15, 2011
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This is a wonderful recipe. I didn't make the sauce and used more salt and pepper that called for by the recipe, but my family absolutely loved it! I used some of the duck fat to make a gravy: 3 table spoons duck fat, 3 tablespoons butter, 4 tablespoons flour, about 1/2 teaspoon fresh ground pepper, 1 teaspoon kosher salt, a little over a 1/4 teaspoon ground sage, 1 cup chicken stock 1 cup half and half or cream. Heat up duck fat and butter until butter is melted over medium heat. Add flour, salt, pepper and sage and stir until smooth (add a little more butter or fat if it gets lumpy. Add broth and milk, stir until thick (to your liking. Taste and adjust seasonings if too spicy add a little more cream to the mixture, stir and then taste again. Serve with mash potatoes put over the onions from the duck cavity and along with the duck!
By jcchuck_12392637
Chambersburg, 78
on November 29, 2009
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Outstanding results for this recipe, and made for a nice twist on our traditional Thanksgiving meal. My only caveat - no way you serve 6 to 8 with this size bird. Other recipes serving that size crowd use two ducks. We fed three light eaters, and barely had enough left for a lunch portion for one. No complaints on the flavors though!
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