Long Island Roast Duckling

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Duck | Poultry Long Island roast duckling is part of the regional cuisine of eastern Long Island, New York stemming from Long Island's thriving duck-farming industry which began in the late 19th century. According to Alton Brown, host of the Food Network's Good Eats, duck farming got its start on Long Island after an American businessman touring China in 1873 bought 25 white pekin ducks and shipped them to Long Island. Only nine survived the trip but those nine reproduced quickly and their descendants eventually found themselves on Long Island's numerous duck farms. White pekins (also called Long Island pekins) now represent 95% of the ducks sold and consumed in the US and are raised on farms in many parts of that country. According to Brown, many people shy away from cooking whole ducks because of their high fat content. Fortunately, there are cooking methods for removing the excess fat. White pekin meat has a mild flavor and, if served skinless, is lower in fat and calories than skinless chicken breast. Farmers slaughter these birds after six to eight weeks of growth when the m

Cuisine: not stated · categories: Easy recipes; Main course recipes; Recipes; Recipes using cooking spray; Recipes using duck; Roasted recipes

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