10 October, 2012
World Famous Belgrade Lakes Duckling (for special folks)
1 whole duck, defrosted
½ each orange
Preheat oven to 225°
Defrost frozen duck, clean (rinse off) duck, discard neck and giblets package. Pat duck dry with paper towel. If orange sauce packet is included inside duck, set aside in refrigerator to pour over cooked duck when serving it.
Squeeze orange half over the outside of the duck and then sprinkle some salt inside the duck cavity and put the squeezed orange half in the cavity. Put duck in roasting pan. Roast for 8 hours. YES, 8 HOURS!!!
Pour off fat, then put duck on brown paper (a clean paper bag works well) to cool and for the brown paper to absorb more fat. When duck is cool, put it in large plastic bag and put it in the refrigerator to rest overnight.
When ready to brown up for your meal, preheat the oven to 450°, take the duck and slice it in half or in quarters. Bake for 20 minutes until nicely browned and crisp.
Serve with rice pilaf, and stuffing, with your choice of sauce (recipes linked below or use the orange sauce that came with the duck) to dip into or pour over.
Apricot Sauce for Roast Duckling
Orange Marmalade Sauce for Roast Duckling
Orange Juice Sauce for Roast Duckling
This is an extra special treat that takes a very long time to cook (basically you cook it a day before you will eat it.), but it is well worth it. You can cook several ducks at once if you have room in the oven.
Recipe By: Skip Provandie of The Village Inn and Garden Tavern, Belgrade Lakes, ME