Roasted Long Island Duck

Stirrin' It Up: Roasted Long Island Duck (Nov. 20)

Prep Time: 2½ Hours

Yields: 6 Servings


Long Island ducks were brought to New York from Peking, China in 1873. These birds are very plump and succulent, and are often mistaken for geese. Each great-tasting duck will feed three people.


2 Long Island ducklings

salt and cracked black pepper to taste

granulated garlic to taste

paprika for color

2 medium onions, cut into (2-inch) pieces and divided

2 medium carrots, cut into (2-inch) pieces and divided

2 stalks celery, cut into (2-inch) pieces and divided

¼ cup garlic cloves, peeled and divided

½ cup cane syrup, divided


Preheat oven to 375°F. Rinse ducks inside and out under cold running water. Remove necks, livers and gizzards from cavities. Season each duck inside and out with dry seasonings. Over-season inside of ducks, as only a small amount of seasoning will affect taste. Using half of fresh vegetables, stuff each duck cavity. Place birds in roasting pan with a 2-inch lip, breast side up, and surround with necks, livers, gizzards and remaining half of fresh vegetables. Do not put water or butter in pan. Cover pan tightly with aluminum foil and bake 1½ hours. Remove foil and bake uncovered 30 minutes. Steam produced in a tightly covered pan creates a condition that not only tenderizes ducks, but also ensures that fat is cooked away from under skin. When done, remove from oven and brush outside of each duck evenly with cane syrup. NOTE: Ducks are done when legs separate easily from body, meat will be tender and skin will be crisp.