Roast duckling on New Year’s eve

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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We really don’t like going overboard with food over the holidays. Although, admittedly, a food laden dinner table looks really festive, we try to be practical by considering how attractive leftovers will be after the fireworks have been lit and the celebratory mood has dissipated. So, a duckling and a cheese pie was just about right. And I doubt if we’d feel hungry enough for a midnight meal. Wine, fireworks and photography sound better. My 14-year-old daughter Sam has been checking the skies every few minutes since we finished our meal to see if the fireworks display has begun. We’ll be lighting a few of our own too so let me finish this entry which should go live a minute after midnight. :)

Roast duckling on New Year

To cook the duckling, rub the cavity with salt and coarsely ground pepper then stuff with whole onions, garlic and leeks. How many depends on how big your onions and garlic are. I used two onions and one garlic and a bunch of leeks.

Run the skin with more salt then wrap the duckling on aluminum foil. Place in a roasting tin and cook in a 170oC oven for half and hour for every pound. Peel off the foil during the last 30 minutes of cooking to brown the skin and to make it crisp.

And that’s it! :) To serve, spread some hoisin sauce on the tortilla, add some shredded leeks and duck meat. Enjoy as you would your burritos. :)

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January 1, 2007  Print This Post   
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3 Responses to “Roast duckling on New Year’s eve”
  1. audy says:
    October 12, 2009 at 12:37 pm

    Hi again Ms. Connie!

    Where do you buy the fresh duckling? It’s our anniv this Nov. & would like to try this recipe. Love roast duckling…

    Reply
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