Fruit Stuffed Duckling Recipe
Ingredients
| Orange juice/Water | 1⁄2 Cup (8 tbs) | |
| Dried apricots | 1⁄4 Cup (4 tbs), cut up | |
| Dried prunes | 1⁄4 Cup (4 tbs), cut up | |
| Cooked rice | 2 Cup (32 tbs) | |
| Butter/Margarine | 1⁄4 Cup (4 tbs) | |
| Marjoram | 3⁄4 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Black pepper | 1⁄8 Teaspoon | |
| Duckling | 5 Pound (Thawed) | |
| Orange marmalade/Plum jam | 1⁄4 Cup (4 tbs) | |
| Melted butter | 2 Tablespoon | |
| Soy sauce | 1 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 6120 Calories from Fat 2848
% Daily Value*
Total Fat 318 g488.7%
Saturated Fat 110.9 g554.4%
Trans Fat 0 g
Cholesterol 3270 mg1090%
Sodium 3300.4 mg137.5%
Total Carbohydrates 221 g73.7%
Dietary Fiber 9.1 g36.6%
Sugars 95.5 g
Protein 569 g1138.6%
Vitamin A 85.4% Vitamin C 220.3%
Calcium 37.6% Iron 468.9%
*Based on a 2000 Calorie diet
Directions
Cover and microwave 4 to 6 minutes.
Stir in rice, 1/4 cup butter, marjoram, salt and pepper.
Microwave 2 to 3 minutes or until butter melts.
Loosely stuff duckling.
Secure legs with string.
Prick skin several times with a fork.
Place breast-side-down in a 12x8x2 inch glass baking dish.
Cover ends of legs and tips of wings with small pieces of aluminum foil.
Cover with wax paper.
Microwave duckling 5 to 6 min.1lb.
[ROASTS, 6 to 7 min.1lb.]. Give dish a 1/4 turn twice during cooking.
Turn duckling over halfway through cooking.
Baste off liquids as they accumulate in dish.
Combine orange marmalade, 2 tablespoons melted butter and soy sauce.
During last 10 minutes of cooking, baste duckling with glaze.
Cook to an internal temperature of 170°F.
Cover with aluminum foil and let stand 10 minutes
Chef
