Duckling for Dinner

Some families prefer roast duckling without stuffing while others like to stuff the birds and make brown gravy. So take your choice of our recipes: Roast Ducklings in Lemon/Carrot Sauce and Roast Duckling with Orange Stuffing.

There is almost complete agreement in country kitchens that it’s better to carve ducks and arrange the servings attractively on the platter before you take it to the table. Our Countryside Kitchens recommend that duck not be carved like chicken and turkey, but this way: Cut the bird in half lengthwise along the backbone with poultry or heavy kitchen shears and a sharp knife. Then cut along the breastbone on the other side. Cut each half crosswise just above thigh. You will have four pieces.