Crisp Roasted Ducklings

Quick look

  • prep 25 min    cook 2.5 hrs
  • serves 8

Finish the ducklings a few minutes before your guests arrive, and keep them warm while you sit down to your appetizer.


  • 2 ducklings (5 pounds each)
  • 6 lemons
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup hot-pepper jelly

    How to make it 

  • 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.

Nutritional Information(per serving)

  • Calories: 527
  • Fat: 25g
  • Saturated Fat: 5g
  • Cholesterol: 205mg
  • Sodium: 427mg
  • Carbs: 18g
  • Protein: 55g
  • Fiber: 1g

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