Roast Duckling With Glazed Apples
|Regular long grain rice||1 Cup (16 tbs)|
|Sliced bacon||8 Ounce, diced (1 Package)|
|Duckling||4 1⁄2 Pound (Fresh Or Frozen)|
|Water||1 Cup (16 tbs)|
|Red cooking apples||2|
|Apple jelly||1⁄2 Cup (8 tbs)|
|Giblet gravy||1⁄2 Cup (8 tbs)|
|Watercress sprigs||2 (For Garnish)|
1. Prepare stuffing: Prepare rice as label directs. Meanwhile, in 2-quart saucepan over medium-low heat, cook bacon until browned, stirring occasionally. With slotted spoon, remove bacon to paper towels to drain. Spoon off all but 3 tablespoons bacon fat from saucepan. Dice 1 onion and add to bacon fat; cook until tender, stirring occasionally. When rice is done, stir in bacon and onion with its cooking fat; set aside.
2. Remove giblets and neck from duckling; reserve for making gravy later. Discard fat from body cavity; rinse duckling with running cold water; drain well. Pat duckling dry with paper towels.
3. Spoon some stuffing lightly into neck cavity (do not pack stuffing; it expands during cooking). Fold neck skin over stuffing; fasten neck skin to back with skewers, if necessary. With duckling breast side up, lift wings toward neck, then fold them under back of duckling so they stay in place.
4. Spoon remaining stuffing lightly into body cavity; fold skin over opening; skewer closed if necessary. With string, tie duckling legs together. With two-tined fork, prick skin of duckling in several places. Rub duckling with pepper and 1 teaspoon salt.
5. Place duckling, breast side up, on rack in open roasting pan. Insert meat thermometer into thickest part of duckling, between breast and thigh, making sure that pointed end of thermometer does not touch bone. Roast duckling in 350°F. oven about 2 1/2 hours. Start checking doneness during last 30 minutes of roasting. Duckling is done when thermometer reaches 180° to 185°F. and thickest part of leg feels soft when pressed with fingers (protected by paper towels).
6. Meanwhile, in 2-quart saucepan over high heat, heat water, 1 teaspoon salt, reserved giblets and neck, and remaining whole onion to boiling. Reduce heat to low; cover and simmer 1 hour or until giblets are tender. Drain, reserving broth; discard onion. Pull meat from neck; discard bones; coarsely chop neck meat and giblets. Cover and refrigerate until ready to make gravy.
7. About 20 minutes before duckling is done, cut apples into wedges. In 12-inch skillet over medium heat, melt butter or margarine. Add apples to skillet; cook until tender, about 5 to 7 minutes, turning once. Stir in apple jelly and heat through. With slotted spoon, remove apple wedges to medium-sized bowl; keep warm. Use butter mixture remaining in skillet to baste duckling during last 10 minutes of roasting.
8. Place duckling on warm platter; remove skewers and strings. Arrange apple wedges around duckling; keep warm. Prepare Giblet Gravy.