English Roast Duckling recipe
information
Make sure you buy a bird large enough for the number of people you are feeding, as there is much less flesh on a duck than on a chicken of the same weight. Aylesbury ducks take their name from the Vale in Buckinghamshire where they used to be reared. However, nowadays most ducklings are produced in Lincolnshire and Norfolk, and the Aylesbury is no longer a speciality of its home region.
ingredients
1 oven-ready duckling
25 g (1 oz) butter
1 medium onion, skinned and finely chopped
100 g (4 oz) fresh wholemeal breadcrumbs
15 ml (1 tbsp) chopped fresh sage or 5 ml (1 tsp) dried
1 small eating apple, peeled, cored and grated
1 egg
salt and pepper
450 g (1 lb) cooking apples, peeled, cored and sliced
sugar (optional)
25 g (1 oz) butter
1 medium onion, skinned and finely chopped
100 g (4 oz) fresh wholemeal breadcrumbs
15 ml (1 tbsp) chopped fresh sage or 5 ml (1 tsp) dried
1 small eating apple, peeled, cored and grated
1 egg
salt and pepper
450 g (1 lb) cooking apples, peeled, cored and sliced
sugar (optional)
method
1. If frozen, thaw the duckling completely. Leave it in its bag and thaw at room temperature. Remove the giblets as soon as possible. Wash and pat the carcass dry both inside and out. A duckling that is not thoroughly dried will not crisp as easily.
2. To make the stuffing, melt half the butter in a medium saucepan and cook the onion gently until softened, but not browned. Stir in the breadcrumbs, sage, eating apple and egg and season to taste. Shape the stuffing into small balls and place in a roasting tin.
3. Weigh the duckling, prick the skin all over with a skewer or sharp fork and sprinkle with salt. (This helps to draw out the fat and crisp the skin.)
4. Place the duckling on a wire rack or trivet in a roasting tin. Roast at 180°C (350°F) mark 4 for 30-35 minutes per 450 g (1 lb). Cook the stuffing balls for the last 30 minutes of the calculated time.
5. Meanwhile, make the apple sauce. Put the sliced apples in a heavy-based saucepan together with 15 ml (1 tbsp) water. Cover tightly and cook for about 10 minutes, until the apples are tender, shaking the pan occasionally. Stir in the remaining butter and beat with a wooden spoon until smooth. Stir in a little sugar, if liked. Serve the duckling with the apple sauce and thin gravy.
2. To make the stuffing, melt half the butter in a medium saucepan and cook the onion gently until softened, but not browned. Stir in the breadcrumbs, sage, eating apple and egg and season to taste. Shape the stuffing into small balls and place in a roasting tin.
3. Weigh the duckling, prick the skin all over with a skewer or sharp fork and sprinkle with salt. (This helps to draw out the fat and crisp the skin.)
4. Place the duckling on a wire rack or trivet in a roasting tin. Roast at 180°C (350°F) mark 4 for 30-35 minutes per 450 g (1 lb). Cook the stuffing balls for the last 30 minutes of the calculated time.
5. Meanwhile, make the apple sauce. Put the sliced apples in a heavy-based saucepan together with 15 ml (1 tbsp) water. Cover tightly and cook for about 10 minutes, until the apples are tender, shaking the pan occasionally. Stir in the remaining butter and beat with a wooden spoon until smooth. Stir in a little sugar, if liked. Serve the duckling with the apple sauce and thin gravy.
serving amount
allow at least 450 g (1 lb) dressed weight per person
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
