Roast Long Island Duckling
|Dressed ducklings||4 1⁄2 Pound (2 Numbers)|
|Dried tarragon||1 Teaspoon|
|Celery stalks||2 , cut into 2-inch pieces|
|Carrots||2 , scraped and cut into 2-inch pieces|
|Apples||2 , cored and coarsely chopped|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Orange||1 , seeded and coarsely ground|
|Orange marmalade||1 Cup (16 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Rum||1⁄4 Cup (4 tbs)|
1 Remove the giblets and neck from the ducklings. reserving for other use, if needed.
2 Preheat the oven to 375° F.
3 Rub the cavities of each duckling with 1/2 teaspoon salt, 1/8 teaspoon pepper, and 1 1/2 teaspoons tarragon.
4 Neatly stuff each duckling with half the celery, carrots, and apples.
5 Using skewers, close the cavities of ducklings.
6 In a shallow roasting pan, place the ducklings, breast side up.
7 Bake, covered, for 1 hour.
8 Loosely cover the ducklings with aluminum foil.
9 Bake for another 1 to 1 1/2 hours or until drumsticks and thighs move easily.
10 Allow to cool.
11 Strain the drippings, and reserve 1/2 cup stock.
12 Remove and discard the stuffing.
13 Cut down both the sides of backbones as close as possible to bone, and halve the duckling.
14 Cut ducklings in half down breast sides, removing breast bones.
15 In a large baking dish, place the duckling halves.
16 Keep warm.
17 In a skillet, melt butter and saute onions and orange until tender.
18 Stir in the reserved stock, marmalade, and brown sugar.
19 Bring to a boil and cook for 5 minutes, or until thick, stirring constantly.
20 Blend in the rum.
21 If needed, reheat the ducklings.
22 Serve topped with sauce.