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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (503g) Recipe makes 4 servings |
||
| Calories 1848 | ||
| Calories from Fat 1607 | (86%) | |
| Amount Per Serving | %DV | |
| Total Fat 178.7g | 274% | |
| Saturated Fat 60.0g | 300% | |
| Monounsaturated Fat 84.9g | ||
| Polyunsaturated Fat 23.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 345mg | 115% | |
| Sodium 302mg | 12% | |
| Potassium 1040mg | 29% | |
| Total Carbohydrate 3.4g | 1% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 1.5g | ||
| Protein 52.6g | 105% | |
Golden Roasted Duckling
Recipe #396758 |
2¾ hours |
10 min prep |
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By: Cecily Parsley
Oct 27, 2009
This was printed on the back of the packaging for a King Cole Grade A duck I recently bought. Serve this with Orange Ginger Sauce (recipe follows.)
SERVES 4
Ingredients
Directions
1
Thaw duck overnight in refrigerator.Remove giblets. Wash and drain duck. pat dry inside and out with paper towels. Sprinkle cavity with salt.2
Quarter onion, coarsely chop celery and loosely stuff cavity. Sprinkle skin with seasoned salt and pepper.3
Pleace in preheated 325° oven for for 2 1/2 - 3 hours.4
No need to baste. Roast until skin is crisp and golden brown. Leg should move freely.
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- Course > Main Dish
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