Roasted Duckling

Instead of turkey this Thanksgiving, try these crispy roasted ducklings from Chef Cory Bahr (Monroe, Louisiana).

Roasted Duckling
Serves 8
This crispy roasted duckling will be the highlight of your next holiday meal.
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  1. 2 (4- to 5-pound) ducklings, neck and gizzards removed
  2. 1 cup butter, softened
  3. Coarse sea salt
  4. Ground white pepper
  5. Roasted Turnips and Carrots, recipe follows
  1. Rinse ducks and pat dry. Rub ducks and cavities with butter. Season ducks with salt and pepper. Refrigerate overnight.
  2. Let ducks come to room temperature. Preheat oven to 350°.
  3. Truss ducks with kitchen twine. On an extra-large (18¾x14¾-inch) roasting pan with rack, add ducks, and bake on the center rack of the oven, about 30 minutes per pound, basting every 20
  4. minutes, approximately 2 hours (see note).
  5. Serve with Roasted Turnips and Carrots.
  1. To ensure even cooking and crisp skin, it is important that the ducklings not touch in the roasting pan. If pan is too crowded, roast ducks individually in a large roasting pan.
Louisiana Cookin
Roasted Turnips and Carrots
Serves 6
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  1. 5 turnips, peeled and cut in ¾-inch pieces (about 2 pounds)
  2. 5 carrots, peeled and cut in ¾-inch pieces
  3. 6 to 10 sage leaves
  4. 2 tablespoons extra-virgin olive oil
  5. ½ teaspoon salt
  6. ½ teaspoon ground black pepper
  7. 1 tablespoon honey
  8. Garnish: chopped carrot tops and shaved raw turnip
  1. Preheat oven to 425°.
  2. In a large bowl, combine turnip, carrot, sage, olive oil, salt, and pepper.
  3. Spread evenly in a roasting pan, and roast until tender, about 25 to 30 minutes.
  4. Toss cooked vegetables in honey. Garnish with chopped carrot tops and shaved raw turnips, if desired.
Louisiana Cookin


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