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Finish the ducklings a few minutes before your guests arrive, and keep them warm while you sit down to your appetizer.
Prep time: 25 minutes
Roasting time: About 2 1/2 hours or 30 minutes per pound
You Will Need
2 ducklings (5 pounds each)
6 lemons
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup hot-pepper jelly
What to Do
1. Preheat oven to 350°F. Remove necks and giblets from ducklings. Rinse ducklings thoroughly and drain well. Pat dry, inside and out, with paper towels. Remove excess fat; trim and discard neck skin.
2. Prick skin all over with a fork. Rub each duckling with juice of 1 lemon. Rub each duckling with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cut remaining lemons into chunks and stuff into cavities of each duckling.
3. Place ducklings, breast-side-up, on a rack in roasting pan. Roast about 2 1/2 hours (30 minutes per pound). About halfway through cooking, prick ducklings again all over with a fork. Meanwhile, melt pepper jelly. With a brush, baste ducklings with melted jelly during last 20 minutes of cooking. Cover ducklings with aluminum foil and keep warm for up to 30 minutes before serving.
Serves: 8
Per serving: Calories 527, saturated fat 5 g, total fat 25 g, protein 55 g, carbohydrate 18 g, fiber 1 g, sodium 427 mg, cholesterol 205 mg.
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