Roast Ducklings in Lemon/Carrot Sauce

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

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


  • 2 (5 lb.) ducklings
  • ½ lemon
  • Salt
  • Pepper
  • Lemon/Carrot Sauce
  • 2 oranges, peeled and sliced
  • 3 bananas, peeled, cut in 1″ diagonal slices and brushed with lemon juice
  • ¼ c. chopped fresh parsley


  • 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 about ⅓ Lemon/Carrot Sauce over ducks; surround with orange and banana slices.
  • Bake in moderate oven (350°) 10 minutes, or until heated through. Sprinkle with parsley. Serve a duck quarter with orange and banana slices to each person; pass remaining hot Lemon/Carrot Sauce.