Roast Ducklings in Lemon/Carrot Sauce

Name: Roast Ducklings in Lemon/Carrot Sauce
Yield: Makes 8 servings
Ingredients: ¼ c. chopped fresh parsley; 3 bananas, peeled, cut in 1″ diagonal slices and brushed with lemon juice; 2 oranges, peeled and sliced; Lemon/Carrot Sauce; Pepper; Salt; ½ lemon; 2 (5 lb.) ducklings

Preparation info

Makes
8
servings

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Garnish platter with slices of oranges and bananas dipped in lemon juice

Ingredients

2 (5 lb.) ducklings
½ lemon
Salt

Dinner
Gluten-free

Method

Rub skin of ducklings with lemon; rub cavities with salt and pepper; close cavities with skewers. Place on rack in roasting pan; roast in moderate oven (350°) about 1½ hours, or until leg joints move easily.
Remove ducks from oven and cut into quarters with poultry shears or electric slicing knife. Replace in whole-duck shape on heat-proof serving platters. Spoon