Roast Duckling

Directions

1. 1

   duckling (about 4 1/2 -pounds each) 2 ts Salt 1/2 ts Pepper 3 sm Onions, peeled and -quartered Duck Giblet Broth Golden Gravy Pumpernickel S

2. 2

   Wash and dry ducklings

3. 3

   Pierce skin all over with fork so fat will cook out

4. 4

   Set giblets aside to simmer for broth) 2

5. 5

   Rub skin with mixture of salt and pepper: stuff 4 onion quarters into cavity of each bird

6. 6

   place on a rack in a large roasting pan

7. 7

   Or use two small pans, if necessary) 3

8. 8

   Roast, uncovered in a slow over 325F 3 hours, or until drumstick joints move easily and ducklings are a rich golden-brown