Instead of turkey this Thanksgiving, try these crispy roasted ducklings from Chef Cory Bahr (Monroe, Louisiana).
Roasted Duckling
2014-07-02 00:11:45
Serves 8
This crispy roasted duckling will be the highlight of your next holiday meal.
Ingredients
- 2 (4- to 5-pound) ducklings, neck and gizzards removed
- 1 cup butter, softened
- Coarse sea salt
- Ground white pepper
- Roasted Turnips and Carrots, recipe follows
Instructions
- Rinse ducks and pat dry. Rub ducks and cavities with butter. Season ducks with salt and pepper. Refrigerate overnight.
- Let ducks come to room temperature. Preheat oven to 350°.
- 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
- minutes, approximately 2 hours (see note).
- Serve with Roasted Turnips and Carrots.
Notes
- 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 https://www.louisianacookin.com/
Roasted Turnips and Carrots
2014-07-02 00:15:45
Serves 6
Ingredients
- 5 turnips, peeled and cut in ¾-inch pieces (about 2 pounds)
- 5 carrots, peeled and cut in ¾-inch pieces
- 6 to 10 sage leaves
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon honey
- Garnish: chopped carrot tops and shaved raw turnip
Instructions
- Preheat oven to 425°.
- In a large bowl, combine turnip, carrot, sage, olive oil, salt, and pepper.
- Spread evenly in a roasting pan, and roast until tender, about 25 to 30 minutes.
- Toss cooked vegetables in honey. Garnish with chopped carrot tops and shaved raw turnips, if desired.
Louisiana Cookin https://www.louisianacookin.com/
