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CATEGORY CUISINE TAG YIELD
Meats, Fruits Dutch Main dish, Poultry 4 Servings

INGREDIENTS

5 lb Duckling
3 c Water
1 Onion, quartered
1 Carrot, peeled and halved
3/4 t Salt
1 Bay leaf
1/4 c Strawberry jelly, or red
currant jelly
16 oz Pomegranates, juiced 2/3
cup
3 T Sugar
Dried-Fruit Couscous, *see
recipe
1/4 c Dry red wine
2 T Cornstarch
Fresh mint sprigs, optional

INSTRUCTIONS

Remove giblets and neck from duckling.  Remove and discard excess fat
from inside body cavity.  Cut off and discard excess neck skin.  Rinse
duckling, giblets, and neck in cold water and pat dry with  paper
towels. Cut off and reserve first 2 joints of the wings,  leaving only
the third. To cut duckling into quarters, using poultry  shears, cut
duckling lengthwise in half through the breastbone and  continue
cutting along one side of the backbone; cut duckling halves  in half
crosswise. 2. Coat bottom of 5-quart kettle or Dutch oven  with
nonstick vegetable cooking spray. Add giblets, neck, and  reserved wing
tips to kettle and cook until well browned. Add  duckling quarters,
water, onion, carrot, 1/2 teaspoon salt, and the  bay leaf.  Cover and
heat to boiling over high heat. Reduce heat to  low and simmer,
covered, until duckling is fork-tender - about 1  hour. (If preparing
ahead, remove duckling from kettle, cool, wrap,  and refrigerate.
Strain cooking liquid, discarding fat and cooked  particles.
Refrigerate liquid, or duck stock.) 3. Just before  roasting duckling,
prepare pomegranate glaze: In 1-quart saucepan,  heat jelly until
melted. Stir in pomegranate juice and sugar and heat  to boiling over
high heat. Boil mixture 5 minutes; remove from heat  and set aside. 4.
Heat oven to 450 degrees F.  Remove duckling from  kettle and place,
skin side up, on rack in roasting pan.  (If duck  breasts have curled
up after boiling, remove their breast bones so  they will be flat.)
Roast duckling 15 minutes. 5. Meanwhile, pour  duck stock through large
strainer into bowl, discarding cooked  particles.  Remove excess fat
from stock. Reserve 1 cup stock for the  sauce and 2 cups stock for
Dried-Fruit Couscous; refrigerate  remainder for another use. Brush
duckling with some glaze and roast 5  minutes; roast duckling 10 more
minutes or until well browned,  brushing 3 more times with glaze.
Prepare Dried-Fruit Couscous; keep  warm. Set duckling quarters aside.
7. Prepare sauce: In cup, combine  wine and cornstarch until smooth.
Stir reserved 1 cup stock and  remaining 1/4 teaspoon salt into glaze
remaining in saucepan.  Heat  to boiling and stir in cornstarch
mixture. Cook, stirring constantly,  until thickened.  Pour sauce into
serving bowl. 8. Spoon Dried-Fruit  Couscous onto serving plate.
Arrange duckling on couscous.  Garnish  with mint, if desired.  Serve
duckling and couscous with sauce.  Recipe By     : Country Living
Magazine, October 1994  Posted to EAT-L Digest 24 October 96  Date:  
Fri, 25 Oct 1996 10:54:25 -0400  From:    "Sharon L. Nardo"
<snardo@ONRAMP.NET>  NOTES : Because this duckling is simmered to
produce a rich stock  before it is roasted, it can be prepared ahead,
then roasted and  glazed just  before serving.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1349
Calories From Fat: 582
Total Fat: 64.8g
Cholesterol: 771.1mg
Sodium: 978.5mg
Potassium: 384.5mg
Carbohydrates: 43.6g
Fiber: 5.7g
Sugar: 29.8g
Protein: 141.6g


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