Roast duckling on New Year’s eve
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Filed under My recipes; Poultry; Christmas & New Year, duck & turkey
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. 
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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[...] but the only veggies we had were the light green portion of some leeks left over from the roast duckling dinner on New Year’s Eve. I debated over adding chopped onions and finally decided not to since [...]
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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…
Unimart. Frozen.
Thanks Ms. Connie! I’ll check it out. More power!