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Crisp Roasted Ducklings

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Flavored with lemon and glazed with tangy hot-pepper jelly, these ducklings are the stars of an elegant dinner. Finish them a few minutes before guests arrive, and keep them warm while you sit down to your appetizer.

  • Prep Time: 25 minutes
  • Cook Time: About 2-1/2 hours or 30 minutes per pound
  • Serves: 8 servings


Step 1:

Preheat oven to 350°F. Remove necks and giblets from ducklings. Rinse ducklings thoroughly and drain well. Pat dry, inside and out, with paper towels. Remove excess fat; trim and discard neck skin.


Step 2:

Prick skin all over with a fork. Rub each duckling with juice of 1 lemon. Rub each duckling with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cut remaining lemons into chunks and stuff into cavities of each duckling.


Step 3:

Place ducklings, breast-side-up, on a rack in roasting pan. Roast about 2-1/2 hours (30 minutes per pound). About halfway through cooking, prick ducklings again all over with a fork. Meanwhile, melt pepper jelly. With a brush, baste ducklings with melted jelly during last 20 minutes of cooking. Cover ducklings with aluminum foil and keep warm for up to 30 minutes before serving.


    • 2 ducklings (5 pounds each)

      • 6 lemons

        • 1 teaspoon salt

          • 1/2 teaspoon ground black pepper

            • 1/2 cup hot-pepper jelly

Nutritional Facts

    • 1 serving:

      • Calories 527

        • Saturated Fat 5g

          • Total Fat 25g

            • Protein 55g

              • Carbohydrate 18g

                • Fiber 1g

                  • Sodium 427mg

                    • Cholesterol 205mg


                          • PHOTO: © Alan Richardson

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