00:00I love roasted duckling, and it's especially good if you marinate the duckling first.
00:05Two tablespoons of garlic, add two tablespoons of hot sesame oil,
00:10two tablespoons of honey, a half a cup of soy sauce,
00:13a half a cup of white wine, and a quarter of a cup of hoisin sauce.
00:17Mix it all together, and your marinade is done.
00:19I marinated these ducks for two and a half days.
00:22See what a nice brown color they get.
00:24And I've made a stuffing, a very simple stuffing,
00:26of just chopped celery, three stalks of chopped celery, sliced oranges, and one Granny Smith apple.
00:33If you can, with your fingertips, just loosen the skin on the breast a little bit from the meat,
00:39and insert under the skin a few sprigs of fresh thyme, and a whole lot of parsley.
00:45And to truss, tuck under the neck flap and the wings,
00:49and use a double piece of thin cotton twine.
00:52Come up over the wings, over the drumsticks, catch the ends of the drumsticks with the string,
00:59and pull tight.
01:00Place it on a rack in a foil-lined roasting pan.
01:04I like to use a shallow pan about two or three inches deep.
01:07Place the roaster pan in a preheated 400-degree oven,
01:12and roast for about an hour and a half.
01:14Ah, this duck looks perfectly roasted.
01:16Brown and crispy.
01:18diese�� in a vu alignment
01:18and repeat the moment
01:18there's always a butterfly...
01:18There's always a butterfly,
01:18more heavenly Rigby. But
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