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Simple Roast Duckling

Cooking Light OCTOBER 1997

  • Yield: 4 servings (serving size: 3 ounces)

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.

Nutritional Information

Amount per serving
  • Calories: 178
  • Calories from fat: 48%
  • Fat: 9.5g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1.2g
  • Protein: 20.1g
  • Carbohydrate: 2g
  • Fiber: 0.6g
  • Cholesterol: 76mg
  • Iron: 3.3mg
  • Sodium: 642mg
  • Calcium: 45mg
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Simple Roast Duckling Recipe

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