Not too many years ago duckling was thought of as a gourmet dish found only in elegant restaurants. Its popularity in restaurants is still evident, but ducklings increasingly are being served in the home because they are as easy to prepare as chicken or turkey.
Here are some easy cooking tips for preparing ducklings at home.
To grill whole duckling or parts: Arrange 50 to 60 hot charcoal briquettes around the outside edge of grill. Put an aluminum foil drip pan in the center of grill to catch the fat drippings. Place duck skin side down on grill, 4 to 5 inches above coals. Baste with a nonsugar or nontomato base mixture for best results. Cover with hood, leaving drafts open. Turn occasionally, basting each time duck is turned. Cooking time will depend on size of bird and heat from coals. Duckling is ready when meat is fork tender.
Recommended cooking times: Whole bird, 2-2 1/2 hours; halves, 1/2-2 hours; quarters, 1 1/2 hours; whole breasts, 1 1/2 hours.
DUCK BASTING MIXTURE
About 2 cups
Preparation time: 5 minutes
3/4 cup white wine
1 cup oil
1/2 cup soy sauce
1 teaspoon garlic sauce
1. Blend ingredients together well.
