Simple Roast Duckling

Simple Roast Duckling Recipe

Yield:

4 servings (serving size: 3 ounces)

Recipe from

Nutritional Information

Calories 178
Caloriesfromfat 48 %
Fat 9.5 g
Satfat 3.6 g
Monofat 3.2 g
Polyfat 1.2 g
Protein 20.1 g
Carbohydrate 2 g
Fiber 0.6 g
Cholesterol 76 mg
Iron 3.3 mg
Sodium 642 mg
Calcium 45 mg

Ingredients

1 (4-pound) cleaned domestic duckling (fresh or frozen and thawed)
1 1/2 tablespoons five-spice powder
1 teaspoon salt
4 cups rock salt
Fresh herbs such as thyme and parsley (optional)

Preparation

Preheat oven to 500°.

Remove giblets and neck from duckling; reserve for another use. Rinse duck under cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, and gently pushing your hand between the skin and meat.

Combine five-spice powder and 1 teaspoon salt. Sprinkle spice mixture under loosened skin; rub into the body cavity. Tie ends of legs together with cord. Lift wing tips up and over back; tuck under duckling.

Spread rock salt in bottom of a shallow roasting pan. Place the duckling, breast side up, on rock salt. Pierce skin several times with a meat fork. Insert a meat thermometer in- to meaty part of thigh, making sure not to touch bone. Bake at 500° for 45 minutes or until the thermometer reaches 180°. Cover duckling loosely with foil; let stand 10 minutes. Discard skin before serving. Garnish with fresh herbs, if desired.

Note:

October 1997
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