SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 1,564.5
  • Total Fat: 76.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,736.3 mg
  • Total Carbs: 73.4 g
  • Dietary Fiber: 0.4 g
  • Protein: 100.9 g

View full nutritional breakdown of Ginger Duckling calories by ingredient
Report Inappropriate Recipe

Ginger Duckling

Submitted by: LINNIEBETH

Introduction

This was a 'signature' dish prepared at Country Place at Colony Square. The Country Place went out of business several years ago, but I still love this duck recipe. The owners of Country Place published this recipe in 1983 as their entry in an Atlanta cookbook that featured signature recipes from most of Atlanta's fine restaurants- many of which are no longer open. This recipe is much like Peking Duck - only better. The recipe calls for 3 Ducks, and is a 2-stage process. I make the Marinade as written and use a 1/3 of it when cooking one duck 1 duck: the remainder I put in bottle with screw-top and freeze. Keeps in freezer for over a year. This was a 'signature' dish prepared at Country Place at Colony Square. The Country Place went out of business several years ago, but I still love this duck recipe. The owners of Country Place published this recipe in 1983 as their entry in an Atlanta cookbook that featured signature recipes from most of Atlanta's fine restaurants- many of which are no longer open. This recipe is much like Peking Duck - only better. The recipe calls for 3 Ducks, and is a 2-stage process. I make the Marinade as written and use a 1/3 of it when cooking one duck 1 duck: the remainder I put in bottle with screw-top and freeze. Keeps in freezer for over a year.
Number of Servings: 6

Ingredients

    1 # Honey
    .5 C Soy Sauce
    1.5 oz. Ginger, peeled & grated
    2 Cloves Garlic, peeled & crushed

    3 Ducks, defrosted
    Salt & Pepper

    for Glaze:
    Degreased drippings
    1/4 C Cornstarch
    2 C Water

Directions

The Country Place- the restaurant that published this recipe- would make several batches of ducks at one time; the cool split, and freeze them. When you placed an order they just glazed and reheated them. This recipe's serving size is one-half a duck. Trust me, nobody can eat that much. That means left-overs that are a real treat. You will probably eat no more than 1/2 of the half-duck, so you can cut your serving down by .5 or so when allotting your calorie count.

If you do make these in a two-part fashion it isn't difficult. It would be difficult to do it all in one day. The roasting and basting 3 times is where the time is.

If you want to make just one duck, cut the marinade by 1/3. After you have tasted these ducks, and seen what an extravagant entree it is- you will probably make the whole batch next time.

Make the marinade- use 1/2 of it to baste roasting duck. The reserved 1/2 will be used to make the glaze.

In saucepan over low heat combine honey, soy sauce, grated ginger and crushed garlic, till honey is well dissolved. Set aside

Preheat oven to 425.
Salt & pepper the ducks

Put duck(s) on rack in roasting pan and cook uncovered for 20 minutes at 425.

Remove from oven prick skin with fork tines and brush with marinade.

Reduce heat to 325

Place ducks back in oven and continue roasting uncovered for about 2.5 hours- or so. During this time brush with marinade at least 2 more times. Ducks will become very richly mahogany colored.

When done, remove from oven, let cool.
When cool split each duck in half.

Degrease the cooled drippings and add the duck juices to the remaining marinade.

At this point you could continue roasting, glazing and serving the ducks. I usually prepare the ducks a day or two ahead of time, refrigerate them, and then reheat and glaze them when I am planning to have the dinner.

To make the Glaze:
Take the remainder of marinade and add 1/4 C cornstarch and 2 Cups of water. Stir into the remaining portion of the marinade and simmer over low heat till it thickens.

To Serve:
Reheat duck(s) at 350 for 30 minutes or until heated through. Ladle about 4 TBS of glaze over each duck-half.

These are extremely good- a bit rich for everyday, and the prep time would be very difficult to do in one day. But the marinade can be made at anytime and refrigerated or frozen till a later time. The ducks can be roasted, cooled and split another day. At this point the ducks can be used in the near future or frozen for months until you want them. These are very elegant ducks, suitable for really special occasions, done ahead it take very little time or effort on the day of presentation.

A simple salad, a mixture of white & wild rice and or steamed vegetables make a lovely meal.

When you want to serve

Number of Servings: 6

Recipe submitted by SparkPeople user LINNIEBETH.






Great Stories from around the Web


Rate This Recipe