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Sherry-Glazed Duckling

Rod.Butt's picture
If you wish to cook up a great meal, this Sherry-Glazed Duckling has to be a part of it! A truly awesome combination anyone would love to savor. Also, this Sherry-Glazed Duckling can be cooked in no time; a good reason to try it out!
Ingredients
  Ready to cook duckling 4 Pound
  Fat 2 Cup (32 tbs) (for deep frying)
  Salt 1 Teaspoon
  Celery salt 1 Teaspoon
  Chopped green pepper To Taste
  Green onions 2 , chopped
  Parsley sprigs 4 Small
  Sherry 1⁄2 Cup (8 tbs)
  Honey 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm)
  Cayenne 1 Dash
  Cornstarch 1 Teaspoon
  Canned mushrooms 3 Ounce
Directions

Wash duckling and wipe dry.
Rub with salt and sprinkle with celery salt inside and out.
Insert green pepper, onions and parsley into cavity.
Skewer neck skin to back; fold back wings.
Place breast side up on a rack in an open roasting pan.
Roast in a slow oven 325°F. for 1 hour.
Meanwhile, combine sherry, honey, clove and cayenne.
Bring to a'boil; remove from heat.
Siphon excess fat from roasting pan.
Continue to roast duck for 45 minutes or until tender basting every 15 minutes with the wine sauce.
Remove duck to a warm platter.
Thicken sauce in pan with cornstarch.
Mix in drained mushrooms: serve sauce in a separate bowl.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Roasted
Interest: 
Party
Servings: 
4

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