Recipe of the Week



Prep Time: 2½ Hours
Yields: 6 Servings

Long Island ducks were brought to New York from Peking, China in 1873. These birds are very plump and succulent, and are often mistaken for geese. Each great-tasting duck will feed three people.

2 Long Island ducklings
salt and cracked black pepper to taste
granulated garlic to taste
paprika for color
2 medium onions, halved and divided
2 medium carrots, halved and divided
2 stalks celery, halved and divided
¼ cup garlic cloves, peeled and divided

Preheat oven to 375°F. Rinse ducks inside and out under cold running water. Remove necks, livers and gizzards from cavities. Place birds in a roasting pan with a 2-inch lip. Season ducks inside and out with dry seasonings. Over-season inside of ducks, as only a small amount of seasoning will affect taste. Stuff duck cavities with half of fresh vegetables. Place birds in roasting pan, breast side up, and surround with necks, livers, gizzards and remaining fresh vegetables. Do not put water or butter in pan. Cover pan tightly with aluminum foil and bake 1½ hours. Remove foil and bake uncovered 30 minutes. Steam produced in a tightly covered pan creates a condition that not only tenderizes ducks, but also ensures that fat is cooked away from under skin. When done, legs of duck will separate easily from body, meat will be tender and skin will be crisp.






















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