To Roast a Duckling
Pennbridge Farm · c. 1990s · typewriter
15 min prep · 90 min cook
⚠ This recipe has significant uncertainties and needs human review before publishing.
duckroast
Ingredients
- 1.duckling, 2–2.5kg; trimmed of excess fat; skin pricked all over
- 2.salt and pepper, to taste
Method
- 1.Pre-heat oven to 220°C (400°F).
- 2.Trim away excess fat. Prick skin all over the breast and thighs, about 15 times, to help drain off the fat during cooking.
- 3.Start cooking at 220°C. After initial browning, reduce heat to 180°C and continue roasting until cooked through and skin is crisp.
- 4.Rest before serving.
Notes
- Source: Pennbridge Farm Pekin Duckling promotional card (free range). This recipe was included in the family collection.
- NOTE: The source is a small-print promotional card in the scan. Specific quantities and detailed method steps are not fully legible. The instructions above reflect what could be read; refer to the original scan for confirmation.
- Pekin ducks (also known as White Pekin) have a layer of fat under the skin that drains off during high-heat roasting, resulting in very crisp skin.
- See also: duck-with-orange, duck-with-pineapple, duck-with-brandy-and-cherries on the same promotional card.