Roast Duckling
Prep
30m
Cook
1h
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Ingredients:
| 1 young duckling |
| 2 teaspoons salt |
| 1/4 teaspoon pepper |
Celery and Olive dressing:
| 3 cups soft bread crumbs |
| 1 cup celery, chopped |
| 1/2 cup olives, chopped |
| 1 teaspoon salt |
| 1/4 teaspoon pepper |
| 1/8 teaspoon paprika |
| 1/2 teaspoon onion juice |
| 3 Tablespoons butter |
| 1/2 cup hot water |
Roast Duckling Directions
- Wipe thawed duckling with cold, damp cloth. Sprinkle with salt and pepper. Stuff or skewer opening clothes. Tight legs and wings close the body. Put in roasting pan breast side up. Say are in 450° oven for 15 minutes. Add 1 cup water and baste. Reduce heat to 350° andAnd cook 20 minutes per pound. (allow 1 pound raw weight per person.) Based every 15 minutes. Make gravy of juices.
- For the stuffing: mix breadcrumbs, celery, olives, salt, pepper, paprika, and onion juice. Lesson with butter which has been melted in hot water. Mix thoroughly.
- Notes: all its cut from pets are better than pitted olives.
Notes
