Great duck! I substituted orange marmalade and an oange in cavity with great success. Raves from the family.
Glazed Long Island Duck
Yield: 6 servings
- 2 (5 1/2-pound) dressed ducks
- 2 teaspoons salt
- 2 teaspoons freshly ground pepper
- 12 shallots, peeled
- 10 garlic cloves, crushed
- 2 fresh rosemary sprigs
- 1 small lemon, cut in half
- 1/2 cup lemon marmalade
- 1/4 cup firmly packed brown sugar
- Garnishes: rosemary sprigs, lemon slices, fresh berries
- Remove giblets and necks from ducks; reserve for another use, if desired. Rinse ducks thoroughly under cold water, and pat dry with paper towels. Sprinkle cavities and skin with salt and pepper; fill cavities with shallots and next 3 ingredients. Prick skin with a meat fork. Tie ends of legs together with string; tuck wingtips under.
- Place ducks, breast side up, on a lightly greased rack in a broiler pan. Fill pan with hot water to depth of 1/2 inch. Bake, uncovered, at 450° for 45 minutes. Turn ducks over; bake 30 minutes.
- Combine marmalade and brown sugar. Microwave at HIGH for 2 1/2 minutes. Turn ducks breast side up; brush with marmalade mixture. Insert a meat thermometer into thickest portion of thigh, without touching fat or bone. Bake 5 to 10 minutes or until thermometer registers 180°. Transfer ducks to a serving platter; let stand 10 minutes before serving. Garnish, if desired.
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