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Fruit And Nut Stuffed Roast Duck Recipe
|Dry white wine||1 1⁄2 Cup (24 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Pitted apricots||1⁄2 Pound, snipped into halves or quarters (Dried)|
|Pitted dates||1⁄2 Pound, coarsely chopped|
|Apples||2 , peeled, cored and chopped|
|Onion||1 Small, finely chopped|
|Coarsely chopped walnuts/Shelled pistachios||1 Cup (16 tbs)|
|Fresh lemon juice||1⁄3 Cup (5.33 tbs)|
|Ground cumin||1⁄2 Teaspoon|
|Freshly ground pepper||1⁄2 Teaspoon|
|Stock/Water||1 Cup (16 tbs) (As Needed)|
|Honey soy wash||2 Tablespoon|
|Hot water||1⁄4 Cup (4 tbs)|
|Dark soy sauce||2 Tablespoon|
Serving size: Complete recipe
Calories 4924 Calories from Fat 797
% Daily Value*
Total Fat 90 g137.9%
Saturated Fat 5.1 g25.6%
Trans Fat 0 g
Cholesterol 2.3 mg
Sodium 4990.4 mg207.9%
Total Carbohydrates 528 g176%
Dietary Fiber 67.5 g269.8%
Sugars 359.6 g
Protein 497 g994%
Vitamin A 143.6% Vitamin C 118.9%
Calcium 87.5% Iron 88.9%
*Based on a 2000 Calorie diet
Add apricots and set sauce aside.
Combine next 10 ingredients in large bowl.
Drain apricots (reserve liquid), add to bowl and toss lightly.
Stuff duck as full as possible; set remaining stuffing aside.
Sew vent shut; prick skin well.
Steam over stock or water for 1 hour.
Place 1 rack in middle of oven and second rack in lower third.
Preheat oven to 425°F.
Remove duck from steamer and let cool briefly.
Carefully blot dry and prick skin again.
For honey-soy wash: Combine ingredients and brush duck with some of wash, then glaze with some of reserved honey-wine sauce.
Set duck on cake rack or wire rack or directly on oven rack; place large drip pan on bottom rack.
Roast ducks for 20 minutes.
Transfer to oval gratin dish.
Reduce oven temperature to 350°F.
Spoon remaining stuffing around duck and brush with honey-wine sauce.
Roast another 15 to 30 minutes, or until desired degree of doneness and crispness is reached.
Remove from oven and let rest 10 minutes.