Garlic-Roasted Duckling

Oxmoor House
4 servings

Ingredients

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1 (4 1/2- to 5-pound) dressed duckling
3 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon pepper
2 tablespoons butter or margarine, melted
1/4 cup all-purpose flour
3 celery leaves
1 onion, halved
1 1/2 cups water
1/2 cup Sauterne or other dry white wine
2 tablespoons catsup
1 tablespoon flour
3 tablespoons water
1/2 cup sliced pimiento-stuffed olives
Pickled peaches (optional)

Preparation

Remove giblets and neck from duckling; reserve for other uses. Rinse duckling with cold water; pat dry. Prick fatty areas of duckling with a fork at intervals. (Do not prick breast.) Lift wingtips up and over back, tucking under duckling securely. Combine next 4 ingredients. Rub over surface and in cavity of duckling. Cover, and refrigerate overnight.

Brush bird with melted butter; sprinkle with 1/4 cup flour. Fold neck skin under, and place duckling, breast side up, on a rack in a roasting pan. Stuff cavity with celery leaves and onion. Close cavity with skewers. Place under broiler 2 minutes or until lightly browned.

Combine 1 1/2 cups water, wine, and catsup, stirring well. Pour over duckling in roasting pan. Cover with foil, and bake at 375° for 1 1/2 hours or until drumsticks and thighs are easy to move. Remove from oven; discard celery leaves and onion. Transfer duckling to serving platter; keep warm.

Skim fat from pan drippings. Discard fat, and pour pan drippings into a small saucepan; set aside. Combine 1 tablespoon flour and 3 tablespoons water, mixing to form a smooth paste; gradually add to pan drippings, stirring until smooth. Cook, stirring constantly, until thickened and bubbly. Stir in olives. Pour sauce over duckling. Garnish with pickled peaches, if desired.

Created date

February 2010