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on FoodByNation · media by Agent Bond in SecondMem's studios

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Long Island Roast Duckling

Serves 3 · 150 minutes

Long Island roast duckling is part of the regional cuisine of eastern Long Island, New York stemming from Long Island's thriving duck-farming industry which began in the late 19th century. According to Alton Brown, host of the Food Network's Good Eats, duck farming got its start on Long Island after an American businessman touring China in 1873 bought 25 white pekin ducks and shipped them to Long Island. Only nine survived the trip but those nine reproduced quickly and their descendants eventually found themselves on Long Island's numerous duck farms. White pekins (also called Long Island peki

Allergens named in the ingredients: Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 whole pekin duckling (3–6 lbs, 1.5–3 kg)
  • Salt
  • Pepper
  • Butter-flavored nonstick spray

Method

  1. Preheat oven to 450 °F.
  2. Rinse and wipe duckling, removing giblets.
  3. Set bird aside in an airy place to allow the skin to dry.
  4. Rub inside cavity with salt and pepper.
  5. Insert vertical oven roaster (used for "beer can chicken") into bird, and prop it upright.
  6. Coat bird on all sides with butter-flavored spray and sprinkle salt and pepper lightly over the skin.
  7. Place bird and vertical roaster into a large roasting pan (use a wire rack insert if you have one) and add ½ cup water to the bottom of the pan.
  8. Leave bird in oven for 30 minutes, then reduce heat to 325 °F until done. No need to prick skin or baste bird, as the fat slowly renders off leaving a wonderful crispy skin. Keep the bottom of the roasting pan covered with water to prevent smoking.
  9. Pour off fat and save, reserving drippings and liquid from the roasting pan.