Roast salt-and-pepper duckling
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Filed under My recipes; Poultry; Sauces & salsas; Birthdays & Parties, duck & turkey, tortillas
That’s my younger daughter, Alex, holding a meat and vegetable stuffed tortilla and dipping it in a mixture of mustard and honey. Inside the tortilla are strips of cucumber, onion leaves and roast salt-and-pepper duckling.
There’s nothing really much to say about roasting a duckling except for two things: First, because duckling meat is brown meat and not at all bland like turkey, duckling doesn’t require too much seasoning. So, I just rubbed it inside and out with salt and freshly ground pepper and into the oven it went. The second thing relates to the roasting. I follow one formula when roasting a bird — 30 minutes for every pound at 375oF. It hasn’t failed me yet.
But the real point of this entry is how I served the duckling for dinner tonight. Not with the traditional Chinese pancakes and hoisin sauce but a la pritchon. With halved tortillas and different dipping sauces.
If you want to try this style of serving roast duckling (or even chicken or turkey), here’s how:
1. Finely slice some onion leaves (leeks are traditional but harder to chew) vertically.
2. Peel a cucumber, scrape off the seeds and discard, then slice the cucumber into thin strips.
3. Cut the tortillas in half then warm in the oven or in a pan.
4. Slice the duckling.
5. Place some duck meat on a tortilla, top with onion leaves and cucumber, roll, dip in your preferred sauce and bite. Savor it. Because it’s really delicious.
Now, here are the recipes for two of the dipping sauces I prepared:
Honey-mustard sauce
In a bowl, stir together the mustard and honey. Start with equal amounts, taste then make adjustments. We like the sauce a bit on the sweet side so I used more honey than mustard.
Sour cream and garlic sauce
Grate a clove of garlic. Pour 3/4 c. of all-purpose cream in a bowl. Add the garlic, a tablespoonful of lime juice, and salt and pepper to taste. Stir well.
And that’s it. If you’ve been having your roast duckling with hoisin sauce all your life, I promise you won’t miss your hoisin sauce with such delicious but simple to prepare sauces.
Why is this entry tagged “Birthdays & Parties”? Because I’m going to have my birthday on Tuesday and with another storm coming, and since we’re only complete on weekends (older daughter stays in a dorm on weekdays), I figured I might as well have my birthday dinner a few days early.
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That’s a good looking bird you have there.
I’ve never roast a duck in my life.We usually
buy it at a Chinese deli…’yong bang mga nakasabit w/ fat dripping.Yummy..
I’ll try your dipping sauce,absolutely.
BTW…Happy ,happy birthday and here’s wishing you all the best!Cheers.
Thanks.
hi mam connie!! ur blog is so amazing..very useful for everyone who wants to know more, try something new and for someone who wants to reclaim their interests in kitchen…(so am i)
i should have known you before….newei..not too late…take care always! God Bless! More Power to PinoyCook…
Yum! Yum!
Happy Birthday in advance, Ms. Connie!
Oh! Advanced Happy Birthday!
btw, was the skin crispy? 
Thanks.
In some parts.
Jang and Joana, thanks and enjoy the blog.
Where do you buy the duckling? I used to be able to buy Pekin duck at SM Makati but they haven’t carried it in ages.
This one, we bought at the Landmark, Trinoma. Unimart sells them too.
Unimart only sells the Long Island duckling. Is that what you used? Will it give me the same result as Pekin duck which used to be widely available at Rustans and SM?
Peking duck is a term that describes a dish and how it is prepared. It does not refer to a breed of duck.
wow, sarap kumain pag ganyan ang serving… I know a place where they serve roasted duck the same way…at Noodle House. yummy!!!:)
Hi Connie,
What kind of mustard you are using for the dip? Can I use yellow mustard?
I used yellow mustard. Grainy mustard would be nicer though.
That looks amazing! What kind of mustard did you use? Honey tends to be very sticky and hard to handle so did you heat the honey and mustard while you were mixing?
Yellow mustard as listed. If honey is at room temp, it’s not difficult to stir.
Just tried the dip with duck tonight and am very happy with the result. Thanks for the guidance. I particularly enjoyed the honey and mustard mix with the duck. Oh, and I refrained from using the hoi sin sauce tonight! Thanks for helping me refresh my taste buds! =)