Crisp Roasted Ducklings

[quicklook-recipe prep_time=”25 min” cook_time=”2.5 hrs” serves=”8″ details=”” ] Finish the ducklings a few minutes before your guests arrive, and keep

[quicklook-recipe prep_time=”25 min” cook_time=”2.5 hrs” serves=”8″ details=”” ]

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

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

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

[/ingredients-left]

[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]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.[/step-item]

[/step-list-wrapper]

[nutrition-info calories=”527″ calories_fat=”” fat=”25g” sat_fat=”5g” choles=”205mg” sodium=”427mg” carbs=”18g” sugars=”” protein=”55g” fiber=”1g”]

    [/nutrition-info]

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    Originally Published in Reader's Digest