Crumb-Crusted Duckling Halves
|Grapevine leaves||16 (Preserved In Brine)|
|Ducklings||9 Pound, cut in half (2 Units, 4.5 Pounds Each)|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Clarified butter||1 Tablespoon|
|Seasoned stuffing crumbs||1⁄3 Cup (5.33 tbs), slightly crushed|
|Cumberland sauce||1 Cup (16 tbs)|
Soak grapevine leaves in cold water 20 minutes.
Using fingers and a sharp knife, remove skin and excess fat from ducklings (do not skin wings).
Place ducklings breast side up on rack in a roasting pan; sprinkle with salt.
Cover surface of ducks with grapevine leaves.
Roast in a 325Â°F oven about 2 1/2 hours, or until ducklings are done; drumstick meat will feel soft.
Baste ducklings every half hour with a mixture of stock and lemon juice.
Remove grapevine leaves.
Brush ducklings very lightly with butter and sprinkle with crumbs.
Broil 4 inches from heat until crumbs are browned (about 5 minutes).
Remove ducklings to platter; let stand 10 minutes before serving.
Serve with desired sauce.