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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (3 1/2- to 4-pound) dressed duckling |
1 3/4 cups red currant jelly, divided |
1 1/2 teaspoons all-purpose flour |
2 cups water |
2 cups claret or other red wine |
Directions:
1. Remove giblets and neck from duckling; reserve for other uses. Rinse duckling thoroughly with cold water; pat dry. Prick fatty areas of duckling with a fork at intervals. (Do not prick breast.) Fill cavity of duckling with 3/4 cup currant jelly. Close cavity with skewers; truss. Lift wingtips up and over back, tucking under bird securely. Fold neck skin under, and place duckling, breast side up, in a shallow roasting pan. Sprinkle flour over duckling, and pour water into roasting pan.
2. Bake at 300° for 1 1/2 hours. Combine remaining jelly and wine, mixing well. Pour wine mixture over duckling; bake 1 1/2 hours or until drumsticks and thighs are easy to move. Baste frequently with pan drippings.
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