Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------------ROAST DUCKLING----------------------------
2 4 lb Domestic Ducklings, 1 sm Onion, chopped
Thawed if frozen 1 Carrot, thinly sliced
1 ts Dried Thyme Leaves 1 sm Stalk Celery, chopped
1 ts Fresh Parsley, chopped Salt and Pepper
2 Bay Leaves

----------------------STAR FRUIT SAUCE---------------------------
1 c Dry White Wine 7 oz Star Fruit, pared, pureed,
1 c Medium Dry Sherry or Port And sieved (1/3 cup)
1/4 c Rice Vinegar Star Fruit for garnish
1 ts Tomato Paste

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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