I want to roast a duckling for Thanksgiving. Need a receipe. Can anyone help?

Answer 1

Duckling a La Orange
2 servings

1 duck
3 tablespoons butter
3 tablespoons flour
1 1/2 cups canned bouillon
1/2 teaspoon thyme
1 sprig parsley
salt and pepper
1/2 cup orange juice concentrate, undiluted
3 tablespoons orange zest
1 tablespoon lemon juice
2 tablespoons Grand Marnier

1. Melt butter in heavy saucepan. Add flour. Blend well over medium heat. Reduce heat and simmer for several minutes.
2. Heat bouillon, stir into roux, and continue stirring until sauce thickens. Add herbs, reduce heat and simmer for several minutes.
3. Combine orange juice, orange zest, and lemon juice, with brown sauce. Simmer 5 minutes and add liquor.
4. Clean duck. Heat oven to 325ºF.
5. Place breast side up in shallow roasting pan. Brush duck with 1/2 of glaze. Roast uncovered for 2 1/2 hours, pricking skin with fork and brushing with glaze occasionally.
6. Just before serving, add 1/2 cup orange sections to sauce. Heat through.

Answer 2

First off - raw duck smells truly rancid - so be prepared.

First take the duck and poke holes in the skin all around - there is a tremendous amount of fat involved that will melt out of the duck. This is important, otherwise the duck will be extremely greasy.

Make sure all the insides have been removed - sometimes bits like gizzards and so forth (neck what have you) are put into the bird just like in turkeys. Last time around they were in a small plastic bag.

Pick out whatever spices you are fond of - I think I used rosemary and thyme most recently - but you can spice with whatever you like really.

Thoroughly coat the outside and inside of the duck with your spice choice. Don't use an excessive amount, as you might actually overpower the flavor of the duck (difficult to do...).

Roast duck on one of those double layer pans that allows grease et al to drip through. Roast duck per instructions on packaging (probably per pound...).

Oh - and the nice thing about duck - you don't even have to do more than roast it with the holes poked in it to have a yummy meal. Duck is so strong tasting, and fatty, that its almost impossible to dry out or screw up...

If you want a more specific recipe I can check some of my cook books.

-dh

Answer 3

Why don't you try Orange Duck? This one is by Emeril Live.

2 cups freshly squeezed orange juice, about 6 oranges, orange rinds reserved
1 (5-pound) duck, cleaned, with innards, wing tips and excess fat removed
2 oranges, zested
2/3 cup sugar
1 tablespoon Peychaud Bitters
1 1/2 cups duck or chicken stock
2 tablespoons arrowroot dissolved in 2 tablespoons cold water
1/2 cup Grand Marnier liqueur

Preheat oven to 500 degrees F. Roughly chop the orange rinds and place in the cleaned duck cavity. Place the stuffed duck on a baking rack over a baking sheet with 1/2-inch of water. Bake until skin turns golden brown and lightly crisps, about 30 minutes. Reduce temperature to 300 degrees and continue cooking until duck reaches an internal temperature of 170 degrees, about 1 hour.
In a medium heavy saucepan combine the orange juice, zest and sugar over medium high heat and reduce to 3/4 cup. Add Peychaud Bitters to orange juice gastrique and set aside.

Add hot duck stock to reduced orange gastrique and simmer over medium low heat for 10 minutes to reduce. Add arrowroot mixture, to thicken.

Remove duck from roasting pan, and discard the fat from pan. Remove orange rinds from duck cavity. Let rest 10 minutes before carving.

Add the Grand Marnier to roasting pan and place over 2 burners on medium high heat. Deglaze pan, scraping continuously with a large wooden spoon. Reduce for 5 to 10 minutes. Pour the orange sauce in the pan into a gravy boat and serve with carved duck.

Good luck.

Answer 4

IF YOU'VE HAD DUCK BEFORE & LIKED IT ... THEN BE MY GUEST..BUT I WOULDN'T RECOMMEND IT IF YOU DON'T KNOW FOR SURE THAT YOU'LL LIKE IT. I THOUGHT IT WAS GREASY & WAS NOT IMPRESSED ..AND PERSONALLY WOULD MUCH RATHER HAVE TURKEY. NO RECIPE TO SHARE JUST DIDN'T WANT YOU TO BE DISAPPOINTED ON THANKSGIVING