Cookbook:Long Island Roast Duckling

Long Island Roast Duckling
Category	Duck recipes
Servings	3–4
Time	1 hour to 90 minutes
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Duck | Poultry

Long Island roast duckling is part of the regional cuisine of eastern Long Island, New York stemming from Long Island's thriving duck-farming industry which began in the late 19th century.

According to Alton Brown, host of the Food Network's Good Eats, duck farming got its start on Long Island after an American businessman touring China in 1873 bought 25 white pekin ducks and shipped them to Long Island. Only nine survived the trip but those nine reproduced quickly and their descendants eventually found themselves on Long Island's numerous duck farms.

White pekins (also called Long Island pekins) now represent 95% of the ducks sold and consumed in the US and are raised on farms in many parts of that country.

According to Brown, many people shy away from cooking whole ducks because of their high fat content. Fortunately, there are cooking methods for removing the excess fat.

White pekin meat has a mild flavor and, if served skinless, is lower in fat and calories than skinless chicken breast. Farmers slaughter these birds after six to eight weeks of growth when the meat is at its most tender.

This recipe utilizes a vertical roasting method to drain the fat away from the duck.

Ingredients

• 1 whole pekin duckling (3–6 lbs, 1.5–3 kg)
• Salt
• Pepper
• Butter-flavored nonstick spray

Preparation

1. Preheat oven to 450 °F.
2. Rinse and wipe duckling, removing giblets.
3. Set bird aside in an airy place to allow the skin to dry.
4. Rub inside cavity with salt and pepper.
5. Insert vertical oven roaster (used for "beer can chicken") into bird, and prop it upright.
6. Coat bird on all sides with butter-flavored spray and sprinkle salt and pepper lightly over the skin.
7. Place bird and vertical roaster into a large roasting pan (use a wire rack insert if you have one) and add ½ cup water to the bottom of the pan.
8. Leave bird in oven for 30 minutes, then reduce heat to 325 °F until done. No need to prick skin or baste bird, as the fat slowly renders off leaving a wonderful crispy skin. Keep the bottom of the roasting pan covered with water to prevent smoking.
9. Pour off fat and save, reserving drippings and liquid from the roasting pan.

Notes, tips, and variations

• Serve with brown rice, rice pilaf or baked sweet potatoes. Cherry sauce and wild rice are also traditional.
• Use the duck fat to cook sliced potatoes or to make duck confit.
• The fat and liver can be cooked together to make a very tasty paté so don't throw any of it out.