|
Roast Duck
|
1 |
(5 1/2-pound)
duckling |
|
1 |
teaspoon salt |
|
1/4 |
teaspoon pepper |
|
1 |
onion, sliced |
|
1 |
cup red currant
jelly |
|
1 |
tablespoon lemon
juice |
-
Season both the outside and the inside of
the duckling with salt and pepper. Place the onion outside the
duck. Truss the bird and prick the skin. Dry thoroughly.
-
Place the duck breast side up in a
roasting pan and place on the center rack of a 425° degree preheated oven
for 15 minutes to brown lightly. Reduce the oven temperature to
350° degrees and roast for an additional 1 - 1 1/2 hours. Remove accumulated fat occasionally with a bulb baster.
-
The duck is done to medium rare if the
juices from the fattest part of the thigh or drumstick run faintly rosy
when the duck is pricked, and when the duck is lifted to drain, the last
drops of juice from the vent are pale rose. The duck is well done
when the juices run pale yellow.
-
Remove the duck from the oven,
discard trussing strings, and place on serving platter. Let sit
for 10 minutes before carving.
-
In a saucepan, combine the red currant
jelly and the lemon juice. Bring to a boil, strain, and serve with
the duck.
Yield: 6
to 8 servings
Prep Time: 15 minutes
Cook Time: 2 hours
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