Golden Roasted Duckling

Ingredients:

• 1 King Cole Grade A Duck Seasoned Salt and/or Pepper
• 1 Small Onion
• 2 Stalks of Celery

Instructions:

1. Remove giblets, wash and drain duck. Pat dry and sprinkle cavity with salt.

2. Loosely stuff cavity with a quarter of an onion and coarsely chopped celery.

3. Sprinkle skin with seasoned salt and/or pepper.

4. Place in preheated oven at 325°F for 2 ½ to 3 hours. No need to baste. Roast until skin is crisp and golden brown. Leg should move freely. Duck is best served in quarters. Split duck in half using poultry shears or sharp knife. Quarter by cutting between breast and leg.

Orange Ginger Sauce

Ingredients:

• 1.5 oz. Drambuie or Maple Syrup
• ¼ cup Orange Marmalade
• ¼ cup Orange Juice
• ½ tsp. Grated Orange Rind
• 1/8 tsp. Ginger
• ½ cup Peeled Seedless Green Grapes
• ½ oz. Water
• ½ tbsp. Cornstarch

Instructions:

1. Combine water with cornstarch to make slurry.

2. Place all ingredients in sauce pan except grapes and slurry.

3. Simmer. Add slurry as needed to thicken.

4. Add grapes and serve sauce under crispy duck quarters.