Roast duckling is a particularly good dish for fall or winter.
A duckling is a young adult duck, younger than 2 months old. You cook a duckling in the same way you would cook a duck; its rich flavor goes well with sweet and savory sauces. Bear in mind that although there is less meat on a duck than on a chicken or turkey, it is higher in fat.
Instructions
1. Preheat the oven to 500 degrees Fahrenheit.
2. Remove giblets from inside the duckling (usually prepacked in a plastic bag). Rinse the duckling inside and out.
3. Place duckling in a shallow ovenproof dish and rub the skin with salt, pepper and whichever herbs you like. You can also stuff the duckling with onion, garlic, pepper, etc. to add flavor. Put a little water into the bottom of the dish and place in the oven.
4. Leave duckling to roast, checking frequently and basting it with the juices. Pierce the skin all over several times once it becomes crispy to help release fat. It should be ready after 1 to 3 hours of cooking, depending on its size. A cooked duck should have crispy skin. To check for doneness, pierce the skin with a fork. The meat should be tender and have a little "bounce" to it. Leave to sit for 10 to 15 minutes before carving.
Tags: skin with