INGREDIENTS

INSTRUCTIONS

1. 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. 6. 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.

A Message from our Provider:

“You’re on this planet for a purpose. Find it.”