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Other Recipes: BBQ Duck  |  Sensational Sides  |  Boneless Duck Breast

Roast Duckling

Let's begin our culinary adventure with my favourite, and the easiest duck entrée to prepare: Roast Duckling. Very simply…if you've ever prepared a turkey, chicken or capon in the oven…you can prepare this magnificent dish in the same easy, no-fuss-no-muss way.

Here's what you need:

  • 1 King Cole Grade A duckling
  • 1 medium onion, quartered
  • 1 apple, quartered
  • 2 or 3 celery stalks
  • regular, seasoned or sea salt

At this stage of the preparation, I highly recommend a glass of your favourite 'red'. Something to alert the 'ol taste buds and help set the mood for this classic feast!

  • Remove from package. Remove giblets, wash and drain duck. Pat dry w/paper towel.
  • You're now working…so take another sip of wine…
  • Sprinkle salt in cavity of duck and stuff with onion, apple and celery
  • Place duck breast-side up in a roasting pan
  • Roast uncovered for 2 1/2 to 3 hrs. @ 325 F.

As ovens do very in terms of their cooking times, you'll ultimately know your duck is done when the skin is crisp and golden brown and the leg moves freely. As easy as that was, you wouldn't believe the phobia so many people have about preparing this magnificent dish…and a little later on we'll debunk some of those crazy 'urban kitchen myths' but in the meantime, raise your glass and repeat after me, "I AM a gourmet cook!"

Now… a toast to your success!!!

Pairings & Finishing Touches

Unquestionably, wild rice is the ideal starch to serve with duck both in terms of 'presentation' and ease of prep. As for vegetables, depending on the 'season' go with what's fresh, in-season and colourful when matched with the duck and rice.

For centuries Duckling A L'Orange is probably the most famous application. And while I will give you a wonderful orange sauce, there are many, many sauces to make this meal an event to remember. 'Fruit' is the definitive accompaniment with duck, as you will see.

The Grande

  • 3/4 cup honey
  • 1/2 cup marmalade
  • 1/4 cup lemon juice
  • 1/4 cup Grand Marnier or any orange liqueur

Fabulous & Fruity

  • 3/4 cup apricot preserves
  • 3/4 cup orange juice
  • 1 tablespoon lemon

Simply mix the ingredients from either recipe, heat and serve over the duck or on-the-side. It doesn't get any easier than this! And just to be traditional here is a crowd-pleasing A L'Orange recipe:
  • prepare/cook the duck as per my previous instructions
  • 10-15 minutes before it is done, spread 3-4 tbsp. of orange marmalade on the skin. Now prepare Orange Sauce:

Orange Sauce

  • 2 tbsp. brown sugar
  • 1 tbsp. cornstarch
  • 1 tbsp. grated orange peel
  • 2/3 cup orange juice
  • 3 tbsp. duck drippings
  • 3 tbsp. Curacao, Cointreau or Grand Marnier
  1. Combine brown sugar, cornstarch, orange peel, OJ, and duck drippings.
  2. Cook uncovered 3 minutes or until boiled/thickened
  3. Stir in liqueur. Serve warm on top or on-the-side.

Carving is a No-No

Once the duck is cooked and just before you apply a sauce (if using) it's time to cut it into portions. Unlike a turkey or a capon, you don't 'carve' a duck. Here are the simple steps:
  1. With poultry shears (or equivalent) cut the bird in half down the breast. and each side of the backbone; discard the backbone.
  2. Quarter by cutting between the leg and wing.

Another reminder, if you did stuff the cavity with apples or celery for roasting purposes, make sure you extract and discard. (Unless you really dislike your dinner guests and want to ensure they never come back!)