Duck With Rice Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineMethod
Interest Group

Ingredients

 Duck5 Pound, quartered
 Water3 Cup (48 tbs)
 Salt2 Teaspoon
 Freshly ground black pepper1⁄4 Teaspoon
 Raw rice1⁄2 Cup (8 tbs)
 Carrots2 , sliced
 Leeks2 , sliced
 Turnips2 , sliced
 Onions4 Small, halved
 Egg1 , lightly beaten
 Parsley1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2975 Calories from Fat 155

% Daily Value*

Total Fat 17 g26.8%

Saturated Fat 2.2 g11.2%

Trans Fat 0 g

Cholesterol 211.5 mg

Sodium 4335.1 mg180.6%

Total Carbohydrates 228 g76%

Dietary Fiber 27.1 g108.3%

Sugars 58.3 g

Protein 488 g976.6%

Vitamin A 751.8% Vitamin C 303.8%

Calcium 80.2% Iron 93.7%

*Based on a 2000 Calorie diet

Directions

1. Broil the duck in a preheated broiler until brown on all sides. Place in a kettle with three cups water, the giblets, salt and pepper and bring to a boil. Cover, reduce the heat and simmer until the duck is tender, about forty minutes. Remove the duck and, if desired, remove the meat from the bones. Skim the fat from the broth.
2. Preheat oven to moderate (350° F.).
3. To two cups of the duck broth add the rice and cook two minutes. Turn the rice and broth into a casserole and add the vegetables and the duck.
4. Cover and bake until the vegetables and rice are tender, about twenty-five minutes. Blend the egg with an additional one-half cup duck broth or water and stir gently into the casserole. Heat but do not boil.
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