MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: ROAST DUCKLING
  Categories: Duck
       Yield: 3 frozen rea
  
            -duckling (about 4 1/2
            -pounds each)
       2 ts Salt
     1/2 ts Pepper
       3 sm Onions, peeled and
            -quartered
            Duck Giblet Broth
            Golden Gravy
            Pumpernickel Stuffing
  
   1. Wash and dry ducklings.  Pierce skin all over with fork so fat
   will cook out. (Set giblets aside to simmer for broth) 2. Rub skin
   with mixture of salt and pepper: stuff 4 onion quarters into cavity
   of each bird; place on a rack in a large roasting pan. (Or use two
   small pans, if necessary) 3. Roast, uncovered in a slow over 325F 3
   hours, or until drumstick joints move easily and ducklings are a rich
   golden-brown.  (During roasting, pierce skin with fork several times.
   Also to keep fat from smoking, dip it from the roasting pan into a
   bowl several times during cooking. There will be as much as 6
   cupfuls.) 4. Cut 2 ducklings into quarters. (Poultry sheers do a fast
   job.) Arrange on a heated serving platter. Serve with Golden Gravy
   and Pumpernickel Stuffing ( Set other duckling aside to cool.) 5.
   Wrap cooled duckling; chill with 4 cups of Duck Giblet Broth or Duck
   Pilaf for another meal. DUCK GIBLET BROTH Combine giblets (except
   liver) and necks with 1 medium-size onion, chopped; handful of celery
   tops; 2 teaspooons of salt; and 6  cups water in a large saucepan.
   Simmer one hour. Add livers for last 20 minutes cooking. Strain
   stock; measure; add water, if needed to make 6 cups. Save 4 cups for
   making Duck Pilaf, Grind or chop giblets and add to remaining 2 cups
   broth for Golden Gravy. Makes 6 cups. GOLDEN GRAVY Remove rack from
   roasting pan. Tip pan and our off all fat into a bowl. Return 4
   tablespoons to pan; blend with 4 tablespoons flour; cook stirring all
   the time, just until mixture bubbles.  Stir in 2 cups of broth with
   ground giblets; continue cooking and stirring, scraping baked-on
   juices from bottom and sides of pan, until gray thickens and boils 1
   minute.  Season to taste with salt and pepper.  Makes about 2 1/2
   cups.
  
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