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Title: Duckling with Star Fruit Sauce
Categories: Poultry
Yield: 4 Servings
| ROAST DUCKLING | ||
| 2 | 4 lb Domestic Ducklings, | |
| Thawed if frozen | ||
| 1 | ts | Dried Thyme Leaves |
| 1 | ts | Fresh Parsley, chopped |
| 2 | Bay Leaves | |
| 1 | sm | Onion, chopped |
| 1 | Carrot, thinly sliced | |
| 1 | sm | Stalk Celery, chopped |
| Salt and Pepper | ||
| STAR FRUIT SAUCE | ||
| 1 | c | Dry White Wine |
| 1 | c | Medium Dry Sherry or Port |
| 1/4 | c | Rice Vinegar |
| 1 | ts | Tomato Paste |
| 7 | oz | Star Fruit, pared, pureed, |
| And sieved (1/3 cup) | ||
| Star Fruit for garnish | ||
Roast Duckling: Preheat oven to 375øF. Remove giblets and fat from body cavity of ducklings and reserve for another time. Rinse ducklings inside and out with cold water. Pat dry with paper towels. Stuff ducklings with thyme, parsley, bay leaves, onion, carrot, celery and salt and pepper to taste. Tie legs together with string. Pierce skin all over with tip od small knife. Arrrange ducklings on rack in large shallow roasting pan.
Roast at 375øF for 1 1/2 to 2 hours until thermometer inserted between leg and thigh registers 180øF. Spoon off fat from roasting pan several times during baking. Remove ducklings and rack from pan, reserving drippings in pan. Keep ducklings warm.
Source; Victoria Magazine, Jan. 1994 Typed for you by Katherine Smith Cyberealm BBS and home of Kook-Net, Watertown NY 315-786-1120
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