Cranberries Duck With Wild Rice Stuffing Recipe

Cranberries Duck With Wild Rice Stuffing picture

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Ready to cook duck/Duckling5 Pound
 Water2 1⁄2 Cup (40 tbs)
 Long grain and wild rice6 Ounce (1 Package)
 Butter/Margarine1 Tablespoon
 Cranberry honey sauce1⁄2 Cup (8 tbs)
 Cranberry sauce1⁄4 Cup (4 tbs), sieved
 Bottled brown gravy sauce1⁄2 Teaspoon
 Honey1 Tablespoon

Nutrition Facts

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

Directions

Cook duck neck and giblets in lightly salted water and cover until tender, about 1 hour.
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.
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