Cookbook:Long Island Roast Duckling
|Long Island Roast Duckling
|1 hour to 90 minutes
According to Alton Brown, host of the Food Network's Good Eats, duck farming got its start on Long Island after an American businessman touring China in 1873 bought 25 white pekin ducks and shipped them to Long Island. Only nine survived the trip but those nine reproduced quickly and their descendants eventually found themselves on Long Island's numerous duck farms.
White pekin meat has a mild flavor and, if served skinless, is lower in fat and calories than skinless chicken breast. Farmers slaughter these birds after six to eight weeks of growth when the meat is at its most tender.
This recipe utilizes a vertical roasting method to drain the fat away from the duck.
- Preheat oven to 450 °F.
- Rinse and wipe duckling, removing giblets.
- Set bird aside in an airy place to allow the skin to dry.
- Rub inside cavity with salt and pepper.
- Insert vertical oven roaster (used for "beer can chicken") into bird, and prop it upright.
- Coat bird on all sides with butter-flavored spray and sprinkle salt and pepper lightly over the skin.
- Place bird and vertical roaster into a large roasting pan (use a wire rack insert if you have one) and add ½ cup water to the bottom of the pan.
- Leave bird in oven for 30 minutes, then reduce heat to 325 °F until done. No need to prick skin or baste bird, as the fat slowly renders off leaving a wonderful crispy skin. Keep the bottom of the roasting pan covered with water to prevent smoking.
- Pour off fat and save, reserving drippings and liquid from the roasting pan.
Notes, tips, and variations edit
- Info on American duck farming on the Food Reference website
- Part one of the Good Eats episode titled What's Up, Duck?
- Part two of the Good Eats episode titled What's Up, Duck?
- Info on white pekin ducks on the Maple Farms website
- The Mertzer Farms home page
- The Duck Haven Farm home page
- The Schlitz Foods home page
- Info on roasting duck on The City Cook website
- Info on white pekins on the Food Reference website