Recipe by Cooking Light October 1997


Recipe Summary

4 servings (serving size: 3 ounces duckling and 3/4 cup cabbage mixture)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°.

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

  • Combine 1/2 teaspoon salt, 1/2 teaspoon pepper, coriander, and allspice. Sprinkle spice mixture under loosened skin. Tie ends of legs together with cord. Lift wing tips up and over back; tuck under duckling.

  • Spread rock salt evenly in bottom of a shallow roasting pan. Place duckling, breast side up, on rock salt. Pierce skin several times with a meat fork. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 450° for 50 minutes or until thermometer reaches 180°. Cover duckling loosely with foil; let stand 10 minutes. Discard skin before serving.

  • Prepare cabbage mixture while duckling roasts. Soak chestnuts in a bowl of water for 30 minutes. Drain. Cut a slit in the shell on the rounded side of the chestnut. (Make sure slit goes the whole way through shell. If not, they will explode.) Arrange chestnuts in a single layer on a microwave-safe plate. Microwave at high 2 minutes. Cool 5 minutes;peel. Chop chestnuts; set aside.

  • Heat oil in a medium saucepan over medium heat. Add onion; sauté 3 minutes. Add cabbage, apple, sugar, vinegar, and bay leaf; cover, reduce heat to low, and cook 5 minutes. Stir in chestnuts, broth, juniper berries, 1 teaspoon salt, and 1/4 teaspoon pepper; cook, uncovered, 10 minutes, stirring occasionally. Discard bay leaf. Serve with duckling.

Nutrition Facts

294 calories; calories from fat 36%; fat 11.6g; saturated fat 3.9g; mono fat 3.7g; poly fat 2.1g; protein 21.8g; carbohydrates 25.7g; fiber 5.2g; cholesterol 76mg; iron 3.3mg; sodium 948mg; calcium 66mg.