The American Favorites section is where we have placed recipes for dishes that have become American favorites; these recipes are for foods that are enjoyed by many people throughout this great country of ours. In this particular section, I won't assign a specific part of the country as being the origin of the recipe.
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One 5- to 6-pound Long Island
duckling, cut into quarters
Marinade
¾ c vegetable oil 1 c thinly sliced onion
½ c red wine vinegar 3 large garlic cloves, thinly sliced
1 tsp salt 2 large bay leaves, coarsely crumbled
Freshly ground black pepper Salt (preferably the kosher variety)
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Wash the duck under cold running water and pat thoroughly dry. With
poultry shears or a sharp knife, trim the quarters, cutting away all
exposed fat. In a shallow glass, porcelain or stainless-steel pan large
enough to hold the duck quarters in one layer, mix the oil, vinegar, salt
and a few grindings of pepper. Add the onion, garlic and bay leaves. Lay
the duck in this marinade, baste thoroughly and marinate at room
temperature at least 3 hours, turning the pieces every ½ hour.When you are ready to broil the duck, remove it from the marinade. Strain the marinade through a fine sieve and discard the vegetables. Preheat the broiler to its highest point. Arrange the duck, skin side down, on the broiler rack, sprinkle lightly with salt and broil 4 inches from the heat for about 35 minutes, regulating the heat or lowering the rack so the duck browns slowly without burning. Baste every 10 minutes or so with the marinade. Turn the pieces over with tongs, sprinkle with salt and broil 10 to 15 minutes longer, basting 2 or 3 times with the marinade. When the duck is tender and a deep golden brown, arrange it on a heated serving platter. Pour the pan drippings over it and serve at once. Serves 4.
