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Duckling with Turnips Recipe
|Ready to cook duckling||5 Pound|
|Onion||1 Medium, sliced|
|Turnip||1 Small, diced (Pared Undiluted)|
|Condensed chicken broth||10 1⁄2 Ounce|
|White wine||1⁄2 Cup (8 tbs)|
|Dried thyme leaves||1 Pinch|
|Glazed vegetables||1 Cup (16 tbs)|
|Chopped parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 5612 Calories from Fat 2730
% Daily Value*
Total Fat 304 g468.1%
Saturated Fat 99.7 g498.7%
Trans Fat 0 g
Cholesterol 3234.4 mg
Sodium 6579 mg274.1%
Total Carbohydrates 98 g32.7%
Dietary Fiber 9.1 g36.5%
Sugars 23.1 g
Protein 570 g1139.2%
Vitamin A 113.8% Vitamin C 214.4%
Calcium 36.2% Iron 437.9%
*Based on a 2000 Calorie diet
Sprinkle duckling inside and out with salt.
Tie ends of legs together.
Prick skin all over with fork.
Place, breast side up on a rack in shallow roasting pan.
Roast, uncovered, 45 minutes, or until nicely browned.
Meanwhile, in 1 tablespoon hot butter, saute onion, turnip, and parsley sprig until golden— about 10 minutes.
Remove duckling from oven.
Prick skin all over again.
Reduce oven temperature to 350F.
Pour all fat from pan, and discard.
Arrange sauteed vege- tables around duckling.
Add chicken broth, wine, and thyme.
Cover pan with foil.
Roast, covered, 1 hour longer, or until tender.
Pour off all pan juices, and strain into a 4-cup measure; skim off fat.
Add more wine to juices, if necessary, to make 2 cups.
Raise oven temperature to 400F.
Return duckling to oven, uncovered, for 15 minutes, to crisp skin.
Melt 2 tablespoons butter in saucepan; remove from heat.
Stir in flour until smooth.
Gradually stir in pan juices; bring to boiling, stirring con- stantly.
Reduce heat, and simmer 3 minutes.
To serve: Arrange duckling and Glazed Vege- tables on heated platter.
Garnish with chopped parsley.
Makes 4 servings.