Duckling With Star Fruit Sauce

Recipe Ingredients

		Roast Duckling
2		Domestic ducklings
		Thawed if frozen
1 teaspoon	5ml	Dried thyme leaves
1 teaspoon	5ml	Fresh parsley - chopped
2		Bay leaves
1		Onion - chopped (small)
1		Carrot - thinly sliced
1		Celery - chopped
		Salt and pepper
		Star Fruit Sauce
1 cup	237ml	Dry white wine
1 cup	237ml	Medium dry sherry or port
1/4 cup	59ml	Rice vinegar
1 teaspoon	5ml	Tomato paste
7 oz	198g	Star fruit - pared, pureed
		And sieved - (1/3 cup)
		Star fruit for garnish

Recipe Instructions

Roast Duckling: Preheat oven to 375øF. Remove giblets and fat from body cavity of ducklings and reserve for another time. Rinse ducklings inside and out with cold water. Pat dry with paper towels. Stuff ducklings with thyme, parsley, bay leaves, onion, carrot, celery and salt and pepper to taste. Tie legs together with string. Pierce skin all over with tip of small knife. Arrange ducklings on rack in large shallow roasting pan.

Roast at 375øF for 1 1/2 to 2 hours until thermometer inserted between leg and thigh registers 180øF. Spoon off fat from roasting pan several times during baking. Remove ducklings and rack from pan, reserving drippings in pan. Keep ducklings warm.

Source; Victoria Magazine, Jan. 1994

Source:
Fernande Garvin

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