Duckling With Star Fruit (Carambola) Sauce
- Ready In:
- 2hrs 25mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 8 lbs domestic ducklings, thawed if frozen
- 1 teaspoon dried thyme leaves
- 1 teaspoon fresh parsley, chopped
- 2 bay leaves
- 1 small onion, chopped
- 1 carrot, thinly sliced
- 1 small stalk celery, chopped
- salt and pepper
-
Star Fruit Sauce
- 1 cup dry white wine
- 1 cup medium-dry sherry or 1 cup port wine
- 1⁄4 cup rice vinegar
- 1 teaspoon tomato paste
- 7 ounces star fruit, pared, pureed and sieved (or not)
- star fruit slices (to garnish)
directions
- Preheat oven to 375°F
- Remove giblets and fat from body cavity of ducklings and reserve for another time. Rinse ducklings inside and out with cold water.
- Pat dry with paper towels.
- Stuff ducklings with thyme, parsley, bay leaves, onion, carrot, celery and salt and pepper to taste.
- Tie legs together with string. Pierce skin all over with tip of small knife.
- Arrange ducklings on rack in large shallow roasting pan. Roast at 375F for 1 1/2 to 2 hours until thermometer inserted between leg and thigh registers 180°F
- Spoon off fat from roasting pan several times during baking.
- Remove ducklings and rack from pan, reserving drippings in pan.
- Keep ducklings warm.
- Put sauce ingredients in a pan over medium heat. Bring to boil and reduce heat. Simmer until reduced.
- Server over duckling and garnish with star fruit slices.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.