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Duckling for the holidays.

Duck isn't what it used to be. This rare bird of the American dinner table, renowned for its rich flavor, was once considered too fatty and too difficult to prepare.

Not anymore. In the last 10 years, duck breeders have reduced the fat in duck by 20 percent. Minus the skin, duckling contains about 11.2 grams of fat per 3.5-ounce serving--a little more than turkey or chicken, but a lot less than pork or beef. Duck actually has less cholesterol and fewer calories than chicken and less sodium than turkey. For those still stuck with Thanksgiving's leftovers, duck is a welcome dining alternative for the Christmas holidays.

Commercially raised duckling is consistently mild-flavored and tender, unlike wild duck, which may have a gamey flavor. Ducklings, weighing from four to six pounds, are available frozen at most supermarkets. One duckling will serve three or four people.

Leftover duckling is no problem. Simply freeze it and use it later in salad.

Because of fat just beneath the skin, duckling can be very fatty if cooked incorrectly. Producers suggest slicing through the skin or puncturing it with a fork, allowing the fat to drain during roasting. Be careful not to cut into the meat, however, or flavorful juices may escape. After roasting, the skin may be removed.

For a traditional holiday meal, try Roast Duckling and Corn Bread Stuffing. Versatile duckling may even be substituted in your favorite chicken or turkey recipes. Having this rare bird on the menu can transform an ordinary meal into a special occasion.
 Braised Duckling Leg Quarters
 Prepared in a Stow Cooker
 (Makes 4 servings)

1 Maple Leaf Farms' duckling,
 quartered
1 can (10 oz.) low-salt beef broth
 or low-salt bouillon crystals and
 hot water
1 large onion, quartered
2 stalks celery, julienned large
3 carrots, julienned large
6 oz. mushrooms, halved
 tomato, quartered
2 potatoes, quartered
Salt (if desired)
Pepper to taste, coarsely ground


Remove duckling tail fat and skin. Season both sides. Place in cooker.

Prepare vegetables and place in cooker with quarters.

Add broth to vegetables and quarters. Cover and cook 8 hours on medium heat. Meat should be fork-tender when done. Serve one quarter per person and divide vegetables.
Per Serving (1 quarter):
Calories: 356 Carbohydrate: 26.8 gm
Chol.: 102 mg Protein: 33.2 gm
Sodium: 120 mg Fat: 13.3 gm
Diabetic exchange: 1 bread + 2 vegetables
+ 3 medium fat meat

 Chunky Duckling Salad
 (Makes about 5 servings)
1 cup cooked duckling meat,
 cut into chunks
2 tablespoons low-salt chicken
 broth
1/2 cup chopped celery
1/4 cup chopped sweet pickles
1/2 cup chopped sweet red onion
1/2 cup chopped water chestnuts
1/2 cup no-fat mayonnaise
2 tablespoons brown mustard
1/2 teaspoon horseradish


Combine last three ingredients and toss with remaining ingredients. Chill and serve on leaf lettuce.

Tip: For salads that require duckling breasts, use one 4 to 4 1/2-pound duckling.
Per Serving (1/2 cup):
Calories: 172 Carbohydrate: 18 gm
Cholesterol: 43 mg Protein: 12.3 gm
Sodium: 463 mg Fat: 5.1 gm
Diabetic exchange: 1/2 bread + 1 1/2 vegetable
+ 1 fat meat

 Duckling Egg Rolls
 (Makes 20 servings)

2 1/2 pounds of duckling, diced into
 1/2" pieces

Marinade:
1/4 cup cold water
1 tablespoon honey (if desired)
2 tablespoons cornstarch
1/2 teaspoon dry mustard
1/4 teaspoon ground ginger
1 teaspoon minced garlic
1/4 teaspoon sesame oil
1/2 teaspoon black pepper, ground
1 tablespoon low-sodium bouillon

Vegetables:
1 1/2 cups leeks (or green onions), diced
1 cup celery, diced
2 tablespoons peanut oil
I medium head cabbage, shredded
1/4 cup carrots, shredded
1/2 cup egg substitute
20 egg roll wrappers, or about
100 small won ton wrappers


Mix marinade ingredients together. Stir in marinade with diced duckling. Cover and refrigerate at least 1 hour, but not more than 24 hours. Saute leeks and celery in hot peanut oil for 2-3 minutes. Stir in marinated duckling (with marinade solution) and cook until welldone. Add cabbage and carrots and stir-fry 3-5 minutes. Stir in half the egg substitute and cook 1 minute. Cool filling.

To make egg rolls, place filling on wrapper's lower center (point down)--an ice cream scoop works well for dipping out filling. Roll wrapper from the bottom halfway, fold sides toward center, tuck any sharp corners in, and roll rest of the way. A dab of egg substitute on top corner will help seal the wrapper.

Fry roll in 375 degrees oil for 2 minutes or until brown. Drain well. If on restricted fat diet, steam rolls and serve with sauce. Serve with favorite dipping sauces. May be stored refrigerated or frozen and reheated in oven.
Per Serving (1 egg roll or 5 won tons):
Calories: 168 Carbohydrate: 8.3 gm
Cholesterol: 26 mg Protein: 8.6 gm
Sodium: 58 mg Fat: 11.1 gm
Diabetic exchange: 1/4 bread + 1 vegetable +
medium fat meat + 1 fat

 Roast Duckling Milano
 (Makes 4 servings)

1 duckling, thawed and quartered
1/4 teaspoon black pepper
1/4 tablespoons Italian seasoning
4 tablespoons Dijon mustard
1/4 cup dry grated Parmesan cheese
1/2 cup dry vermouth
1/4 cup parsley for garnish, chopped


Preheat oven to 400 degrees F. With sharp knife, score skin of duckling quarters. Place duckling quarters skin-side up on rack in uncovered roasting pan; sprinkle with pepper and Italian seasoning. Roast 1 hour. Remove duckling from rack; drain liquid from pan. Place duckling quarters in pan without rack. Mix together mustard, Parmesan cheese, and vermouth. Spread sauce over top of duckling quarters; cover and bake at 400 degrees F. for 45 minutes or until tender. Garnish with parsley.
Per Serving (1/4 duckling):
Calories: 282 Carbohydrate: 3.1 gm
Cholesterol: 107 mg Protein: 31.5 gm
Sodium: 425 mg Fat: 15,5 gm
Diabetic exchange: 1/2 vegetable + 4 lean
meat + 1/2 fat

 Roast Duckling and Dressing
 (Makes 8 servings)

1 whole duckling (4 1/2 - 5 pounds),
 defrosted
1 recipe Seasoned Corn Bread, crumbled
1 cup dry bread cubes of choice
1 1/2 teaspoons poultry seasoning
1/2 teaspoon pepper
1/2 cup egg substitute
3/4 cup low-salt poultry stock
2 tablespoons margarine, melted


Preheat oven to 325 degrees F. Combine corn bread, bread cubes, and seasonings; add egg substitute, margarine, and lowsalt chicken stock. Toss lightly.

Wash, drain, and dry duckling. Loosely stuff body cavity and neck region of duck with cornbread stuffing.

Roast uncovered on rack in shallow baking dish in preheated slow oven (325 degrees F.) 3 1/2 hours. Bake remaining dressing in covered casseroles during last 45 minutes of roasting time.
Seasoned Corn Bread:
2 cups enriched cornmeal
2 cups sifted all-pupose flour
2 tablespoons sugar (if desired)
2 tablespoons baking powder (may
 use low-sodium baking powder)
1 1/2 cups chopped onion
1 1/2 cups chopped celery
1/2 cup egg substitute
2 cups skim milk
1/4 cup vegetable oil


Sift together cornmeal, flour, sugar, baking powder, and salt into bowl. Toss onion and celery with dry ingredients. Add eggs, milk, and oil; stir to moisten dry ingredients. Bake in 13" x 9" baking pan sprayed with noncaloric, vegetable-based spray in preheated hot oven (425 degrees F) 25-30 minutes. Cool thoroughly.

 Per Serving (1 cup dressing, 8 oz. meat):
Calories: 525 Carbohydrate: 64.9 gm
Cholesterol: 66 mg Protein: 28.8 gm
Sodium: 460 mg Fat: 16.5 gm
Sodium: 224 mg (using low-sodium baking
 powder)
Diabetic exchange: 4 bread + 2 medium fat
meat + 1 fat

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No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

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Title Annotation:includes recipes
Author:Kreiter, Ted
Publication:Saturday Evening Post
Date:Nov 1, 1993
Words:1263
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