Categories:Viewed: 32 - Published at: 3 years ago


  • 5 lbs ducklings
  • 1 orange, quartered
  • salt and pepper, to taste
  • 1 granny smith apple, cored and quartered
  • 8 large fresh thyme sprigs


  • Preheat oven to 350.
  • Rinse the duck under cold water and pat it dry.
  • Remove all excess fat from the cavity and around the neck area.
  • Rub the duck all over, inside and out, with the orange.
  • Sprinkle the duck with salt and pepper inside and out.
  • Place 4 thyme sprigs along with the orange and apple quarters in the duck cavity.
  • Roast 25-30 minutes per pound (2-2 3/4 hours).
  • Baste with pan juices at regular intervals.
  • The duckling is done when a meat thermometer inserted into the thickest part of the thigh registers 190.
  • Remove the duckling and let rest on a platter 15 minutes before carving.
  • Garnish with the remaining thyme sprigs.