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Roast Brome Lake Ducklings

chef.pierre's picture
  Ducklings 2
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Onions 2 Large
  Apples 2
  Celery stalks 2
  Chopped parsley 1⁄4 Cup (4 tbs)
  Apple cider/Apple juice 1 Cup (16 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Brandy 1⁄4
  Flour 3 Tablespoon

Scrub birds thoroughly, inside and out.
Pat as dry as possible.Mix salt and pepper, and use 1/2 to rub cavities.
Combine onions, apples, celery and parsley; divide mixture evenly, and stuff birds.
Skewer, truss and rub skins with remaining salt and pepper.
Place on rack in open roasting pan, and prick breasts.
Bake in 325 °F. oven, allowing 20 minutes per pound.
At end of first 30 minutes, remove accumulated fat from pan.
Repeat in another 30 minutes.
In the meantime, heat apple cider and butter or margarine; add brandy.
Baste birds with this mixture, and continue to baste at 10-minute intervals until end of roasting period.
Remove ducks, and keep warm.
Skim off all fat, reserving 3 tablespoons.
Measure pan juices, and add water or cider to make 2 cups.
Combine 3 tablespoons duck fat with flour, and blend into hot pan juices, stirring briskly.
Cook until boiling and thickened.Adjust seasonings, and serve very hot with roast ducks, Wild Rice and glazed Sauteed Apple Rings.
Note: Stuff ducks with your favorite bread stuffing if you prefer.
Fine-flavored ducklings are raised in Brome County,Quebec.The recipe could be used for any tender young duck.

Recipe Summary

Difficulty Level: 
Side Dish

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