Duckling in Paprika

Portions: 12

Portion size: 1U duck

2 floz (60 mL)

sauce

U.S.

Metric

Ingredients

3

3

Ducklings, about 4V2 lb

1.

(2 kg) each

4 tsp

10 g

Paprika

to taste

to taste

Salt

2.

to taste

to taste

Pepper

3 fl oz

90 mL

Oil

4 oz

125 g

Onions, diced

3.

4 oz

125 g

Carrots, diced

212 oz

75 g

Celery, diced

4.

1 tsp

3 g

Paprika

10 fl oz

300 mL

White wine (see note)

5.

212 pt

1.2 L

Brown stock

to taste

to taste

Salt

6.

to taste

to taste

Pepper

Per serving:

Calories, 630; Protein, 40 g; Fat, 49 g (71% cal.); Cholesterol, 130 mg; Carbohydrates, 1 g; Fiber, 0 g; Sodium, 135 mg.

Procedure

Clean the ducklings well. Rub them with the paprika and season them inside and out with salt and pepper. Reserve any trimmings, including neck, heart, and gizzard.

Heat the oil in a roasting pan. Brown the ducks well. Place in an oven preheated to 425°F (220°C). Roast for 45 minutes or until done, basting often.

Calories, 630; Protein, 40 g; Fat, 49 g (71% cal.); Cholesterol, 130 mg; Carbohydrates, 1 g; Fiber, 0 g; Sodium, 135 mg.

Remove the ducks from the pan and set aside. Drain off most of the fat.

Place the roasting pan on the stovetop and add the onions, carrots, celery, and duck trimmings. Brown the vegetables, then drain off the excess fat thoroughly. Add the paprika. Mix well and cook for a few minutes. Deglaze with the white wine and reduce a few minutes before adding the brown stock. Reduce until thick enough to coat the back of a spoon. Skim off any fat from the surface. Strain and season.

Carve the duckling and serve the sauce around.

Note: If you do not wish to use wine in this recipe, substitute water or stock for deglazing. Adjust the flavor balance of the finished sauce with a little fresh lemon juice.

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