Guest guest Posted November 21, 2001 Report Share Posted November 21, 2001 Chris: Do you have a recipe/instructions on how to roast a duckling. I have a friend visiting me right now that is going to roast one and she's never done it before. Any advice for her would be greatful. Thanks. Teresea Carson Garden of Eden - Holistic Healing House & Spa Tcarson680 www.goehhhs.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2001 Report Share Posted November 21, 2001 Since my son won't be here for Thanksgiving tomorrow (he will go to New Mexico to see his father's family), and I'm not doing anything else tomorrow either, I decided to get a fresh duckling, on sale, and roast it today It is in the oven now and smells wonderful. I stuff it with apples and onions and make a rich wine sauce for it. *Smile* Chris (list mom) http://www.alittleolfactory.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2001 Report Share Posted November 21, 2001 Ooooooh I LOVE Duck! And for those of you who are afraid of duck, the secret is to prick it a LOT after it starts cooking and dump the fat OFTEN! Duck and Goose fat are GREAT in baking too...YUM YUM! Planning of having a Goose for Christmas this year! Cheers! Kathleen Petrides SmeLLeNNiuM: 101 Aromatic Stories http://www.101aromas.com - " Christine Ziegler " <chrisziggy1 Wednesday, November 21, 2001 10:59 AM Roasting A Duckling > Since my son won't be here for Thanksgiving tomorrow (he will go to > New Mexico to see his father's family), and I'm not doing anything else > tomorrow either, I decided to get a fresh duckling, on sale, and roast > it today It is in the oven now and smells wonderful. I stuff it with > apples and onions and make a rich wine sauce for it. > > *Smile* > Chris (list mom) > http://www.alittleolfactory.com > > > > My Pictures of Aromatic Plants and Exotic Places In Turkey > http://members.home.net/chrisziggy1/triptoturkey.html > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2001 Report Share Posted November 21, 2001 Awwwwww, I have a pet duck. Don't think I could ever roast one. Rabbit either for that matter. I am not a vegetarian, really I'm not. :0) LindaRed Barn Enterpriseshttp://www.geocities.com/redbarnenterprisesCandles & Metal Home Decor - Christine Ziegler Wednesday, November 21, 2001 12:59 PM Roasting A Duckling Since my son won't be here for Thanksgiving tomorrow (he will go to New Mexico to see his father's family), and I'm not doing anything else tomorrow either, I decided to get a fresh duckling, on sale, and roast it today It is in the oven now and smells wonderful. I stuff it with apples and onions and make a rich wine sauce for it.*Smile*Chris (list mom)http://www.alittleolfactory.comMy Pictures of Aromatic Plants and Exotic Places In Turkeyhttp://members.home.net/chrisziggy1/triptoturkey.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2001 Report Share Posted November 21, 2001 Actually you'd be shocked by the amount of fat the apples and onions absorb! I actually get less fat in the pan from my duck than if I roasted a conventional Perdue type chicken! And the meat is not greasy at all *Smile* Chris (list mom) http://www.alittleolfactory.com Kathleen Petrides wrote: >Ooooooh I LOVE Duck! And for those of you who are afraid of duck, the secret >is to prick it a LOT after it starts cooking and dump the fat OFTEN! > >Duck and Goose fat are GREAT in baking too...YUM YUM! Planning of having a >Goose for Christmas this year! >Cheers! >Kathleen Petrides >SmeLLeNNiuM: 101 Aromatic Stories >http://www.101aromas.com > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2001 Report Share Posted November 21, 2001 Chris- My mouth is watering, I can smell the succulent aroma. Oh so good. Janet >Actually you'd be shocked by the amount of fat the apples and onions >absorb! I actually get less fat in the pan from my duck than if I >roasted a conventional Perdue type chicken! And the meat is not greasy >at all > >*Smile* >Chris (list mom) > >http://www.alittleolfactory.com > > >Kathleen Petrides wrote: > > >Ooooooh I LOVE Duck! And for those of you who are afraid of duck, the secret > >is to prick it a LOT after it starts cooking and dump the fat OFTEN! > > > >Duck and Goose fat are GREAT in baking too...YUM YUM! Planning of having a > >Goose for Christmas this year! > >Cheers! > >Kathleen Petrides > >SmeLLeNNiuM: 101 Aromatic Stories > >http://www.101aromas.com > > > > > > >My Pictures of Aromatic Plants and Exotic Places In Turkey >http://members.home.net/chrisziggy1/triptoturkey.html > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2001 Report Share Posted November 21, 2001 Tcarson680 wrote: Chris: Do you have a recipe/instructions on how to roast a duckling. Here a quick instruction: Clean duck. Rub inside and out with Sea Salt (I used the Celtic). Stuff with equal parts quartered apples and onions. Roast, covered at 350 for 1/2 hr per lb (including stuffing weight). After 1/2 hr of cooking prick skin all over with a sharp fork. Add water (can add wine too) to pan, enough to cover bottom. Baste occasionally ... uncover for last hour of cooking to brown Use pan juice to make gravy. I have a friend visiting me right now that is going to roast one and she's never done it before. Any advice for her would be greatful. Thanks. Good luck and Happy Thanksgiving Teresea Carson Garden of Eden - Holistic Healing House & Spa Tcarson680 www.goehhhs.com *Smile* Chris (list mom) http://www.alittleolfactory.com Quote Link to comment Share on other sites More sharing options...
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