Pioneer Life: Roast Partridge

Roast Duck

Maple Glazed Roasted Duckling with Apples

  • One 4 to 5 pound duckling

    1 onion quartered

    1 celery stalk cut into small pieces

    3 garlic cloves

    1/2 teaspoon dried savory, crumbled

    1/2 teaspoon dried sage leaves, crumbled

    Salt and fresh ground pepper to taste

    For the Glaze


    1/3 cup pure maple syrup

    1 1/2 tablespoon red wine venegar

    1 tablespoon lemon juice, fresh

    1 tablespoon soy sauce

    1 tablespoon butter

    2 teaspoon Dijon mustard

    1 pound McIntosh apples, (about 3 large, peeled, cored and quartered

    Fresh sage and thyme for garish if desired


    To Prepare

    Preheat the overn to 450 degrees F

    Pat the duck dry and with a sharp knife, prick the skin all over

    Fill the cavity with the onion, celery, garlic and herbs and season with salt and pepper. Arrange the duck on a rack in a roasting pan and roast for 30 minutes.

    Reduce the oven temperature to 300 degrees F and roast for 1 hour, draining the fat as necessary.

    Meanwhile, make the glaze. In a small saucepan set over moderate heat, combine all the glaze ingredients, bring to a boil and simmer 2 minutes.

    Increase the oven temperature to 425 degrees F. Surround the duck with apples. Spoon the glaze over the duck and apples and roast, basting frequently, for 30 minutes more, or until the duck is glazed and the apples are tender.

    Transfer the duck and apples to a heated platter. Skim the pan juices of fat and spoon the juices over duck and apples. Garnish with fresh herbs.

    Yield 4 servings



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