| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits |
|
Poultry, Cyberealm |
4 |
Servings |
INGREDIENTS
| 2 |
|
4 lb Domestic Ducklings, |
|
|
Thawed if frozen |
| 1 |
ts |
Dried Thyme Leaves |
| 1 |
ts |
Fresh Parsley, chopped |
| 2 |
|
Bay Leaves |
| 1 |
sm |
Onion, chopped |
| 1 |
|
Carrot, thinly sliced |
| 1 |
sm |
Stalk Celery, chopped |
|
|
Salt and Pepper |
| 1 |
c |
Dry White Wine |
| 1 |
c |
Medium Dry Sherry or Port |
| 1/4 |
c |
Rice Vinegar |
| 1 |
ts |
Tomato Paste |
| 7 |
oz |
Star Fruit, pared, pureed, |
|
|
And sieved (1/3 cup) |
|
|
Star Fruit for garnish |
INSTRUCTIONS
ROAST DUCKLING
STAR FRUIT SAUCE
Roast Duckling: Preheat oven to 375°F. Remove giblets and fat from body
cavity of ducklings and reserve for another time. Rinse ducklings inside
and out with cold water. Pat dry with paper towels. Stuff ducklings with
thyme, parsley, bay leaves, onion, carrot, celery and salt and pepper to
taste. Tie legs together with string. Pierce skin all over with tip od
small knife. Arrrange ducklings on rack in large shallow roasting pan.
Roast at 375°F for 1 1/2 to 2 hours until thermometer inserted between leg
and thigh registers 180°F. Spoon off fat from roasting pan several times
during baking. Remove ducklings and rack from pan, reserving drippings in
pan. Keep ducklings warm.
Source; Victoria Magazine, Jan. 1994 Typed for you by Katherine Smith
Cyberealm BBS and home of Kook-Net, Watertown NY 315-786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Never give the devil a ride — he will always want to drive.”