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Cranberries Duck With Wild Rice Stuffing Recipe
|Ready to cook duck/Duckling||5 Pound|
|Water||2 1⁄2 Cup (40 tbs)|
|Long grain and wild rice||6 Ounce (1 Package)|
|Cranberry honey sauce||1⁄2 Cup (8 tbs)|
|Cranberry sauce||1⁄4 Cup (4 tbs), sieved|
|Bottled brown gravy sauce||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 3097 Calories from Fat 527
% Daily Value*
Total Fat 64 g97.8%
Saturated Fat 14.1 g70.3%
Trans Fat 0 g
Cholesterol 32.3 mg
Sodium 820.9 mg34.2%
Total Carbohydrates 165 g54.8%
Dietary Fiber 4.6 g18.4%
Sugars 39.7 g
Protein 470 g939.4%
Vitamin A 134.5% Vitamin C 21.3%
Calcium 18.6% Iron 23%
*Based on a 2000 Calorie diet
Add liver last 20 minutes of cooking time.
Drain off liquid; reserve for gravy if desired.
Dice meat and giblets.
Preheat oven to 325°F (163°C).
Cook contents of rice and seasoning packets with water and butter or margarine according to package directions.
Combine rice with giblets and use to stuff duck lightly.
Truss duck or during roasting protect vent opening with a piece of aluminum foil.
Place on rack in shallow pan and roast for 1-1/2 hours.
Brush Cranberry-Honey Sauce over duck.
Continue baking duck until richly browned and glazed, about 1/2 hour longer.
Just before serving, brush again with Cranberry-Honey Sauce.