81 Christmas Duckling

Preparation info

  • Difficulty

    Medium

  • Recipe to Produce

    4

    Portions

Appears in

Recipe to produce 4 portions U.S.A. Imperial Metric
Duckling-preferably Long Island or Brome Lake lb. lb. 1.5 kilos
Stuffing:*
Onion 1 small 2 oz. 60 grams
Prunes 12 12 12
Green apple 1 small 4 oz. 115 grams
Breadcrumbs 1 cup 4 oz. 115 grams
Lemon ½ ½ ½
Sage ¼ tsp. ¼ tsp. 1 gram
Egg 1 1 1
Butter 2 tbsp. 1 oz. 30 grams
Salt To season To season To season
Black peppercorns To season To season To season
Clarified butter ½ cup 4 oz 115 grams

Method

Method of Preparation

Slice onion finely—cube apple into ½-inch pieces—soak prunes 10 minutes in water, then remove stones—juice ½ lemon—use powdered sage or 12 leaves of fresh sage—beat eggs—grind peppercorns finely—dry duck thoroughly inside and out—detach wings at last joint—preheat oven to 350°F.

Method of Cookery

  1. Gently sauté onion in butter to soften; add to stoned prunes, apple, breadcrumbs, sage. Moisten with lemon juice and egg.
  2. Season to taste.
  3. Spoon a quarter of the stuffing into the neck cavity. Place remainder into vent cavity. Pin vent together and lace up with fine string.
  4. Tie bird carefully, pulling neck skin right back under middle knot.
  5. Season with salt and pepper. Brush with clarified butter.
  6. Place on oven shelf with roasting dish underneath. Roast 2 hours at 350°F. When cooked, remove—take out pins and string. Brush with butter and set for 20 minutes in warming oven.

Serving

Buttered new potatoes with herbs, green peas, and an orange salad made with fine-diced cucumbers, celery, and chopped walnuts—peel off orange rind and pith, cut out segments— delicious! Although oranges spoil good wine, I suggest at least a reasonably full-bodied red wine.

*See step-by-step Method of Preparation.