Young duckling (8-10 pounds)
2 medium size Granny Smith apples- peeled
1 can chunk pineapples (Dole recommended)
1/2 fresh lemon
1 table spoon sugar
1/3 cup Chinzano vermouth
2/3 table spoon salt
1/3 table spoon black pepper
1/3 table spoon Allspice
8-10 cloves garlic chopped
1 table spoon fresh parsley
1 table spoon fresh dill
2 table spoon mayonnaise (Kraft recommended)
2 medium size Bay leaves
Preparation time: 20 min
Cooking time: 20-25 min per pound at 350°F
In medium size bowl mix peeled and chopped apples and drained chunks of pineapples, juice of ? squeezed fresh lemon and sugar. In another bowl mix well mayonnaise, salt, black pepper, allspice, parsley, dill, chopped garlic.
Place duckling in to the Pyrex pan. Rub mayonnaise mixture inside and over duckling. Place apple-pineapple mixture inside of duckling cavities. Pour inside and over duckling Cinzano vermouth and drained juice from canned pineapples. Sprinkle duckling with fresh parsley and paprika and add bay leaves to the pan. Cover with foil. Place into the oven and cook for 20-25 min per pound at 350°F.
For better results, marinade duckling in the refrigerator overnight.