Fruit Stuffed Duckling Recipe

Fruit Stuffed Duckling brings a genuniely unique flavor of the duckling. I found this dish simple and easy to cook and at the same time the result was extremely tasty and filling. The Fruit Stuffed Duckling is clearly something we can easily cook at home.

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Orange juice/Water1⁄2 Cup (8 tbs)
 Dried apricots1⁄4 Cup (4 tbs), cut up
 Dried prunes1⁄4 Cup (4 tbs), cut up
 Cooked rice2 Cup (32 tbs)
 Butter/Margarine1⁄4 Cup (4 tbs)
 Marjoram3⁄4 Teaspoon
 Salt1⁄4 Teaspoon
 Black pepper1⁄8 Teaspoon
 Duckling5 Pound (Thawed)
 Orange marmalade/Plum jam1⁄4 Cup (4 tbs)
 Melted butter2 Tablespoon
 Soy sauce1 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

Place orange juice and dried fruit in a 2 qt.glass casserole dish.
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
Quantcast