Serves 4
Difficulty is Medium
Submitted by : Chef Richard
Pannell, CN Publisher
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1 whole duckling (quartered)
3 cups flour
4 cups shortening
2 celery stalks (julienne)
1 carrot (julienne)
1 white onion (julienne)
1/2 each green and red bell
pepper
Caramel Glaze
1 cups Caramel syrup
1/4 cup Brown sugar
1 T Ginger (chopped)
1 T Butter
Seasoning: 1 T thyme; 1 T Garlic Powder; 1 T Paprika; 1/2 tsp.
Cayenne Pepper; Kosher Salt, Black Pepper to taste. Mix all together.
Preheat oven to 350
degrees.
Wash duckling and sprinkle generously with
seasoning mix. Set aside.
In large heavy bottom skillet, melt
shortening. There should be enough oil
to fill skillet 1/3 of the way.
Put flour in a container with lid. Do not season flour.
Place seasoned duck in flour container; cover
with lid and shake until all chicken pieces are covered.
Gently shake off excess
flour. And place in skillet.
Let cook for approximately 6 minutes.
Turn duck and let cook for
another 6 minutes.
Remove duck and place on cooling rack with pan
underneath to trap excess grease. Let
duck rest for about 5 minutes.
Place duck in large
bowl. Add vegetables.
Place duck and vegetables
in baking dish. Bake for 30
minutes.
In a medium saucepan, add
all of the ingredients for the Carmel Glaze. Bring to a boil.
Toss duck and vegetables
with caramel glaze
