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Marmalade Duck Recipe
|Duckling||4 Pound (1 Whole, 800 Gram)|
|Brown bread crumbs||100 Gram (Fresh)|
|Duck liver||1 , pureed (From The Giblets)|
|Orange||1 (Use Juice And Rind)|
|Onion||1 Small, finely chopped|
|Egg||1 , beaten (Size 3)|
|Black pepper||To Taste|
|Orange marmalade||8 Ounce (225 Gram)|
Calories 773 Calories from Fat 306
% Daily Value*
Total Fat 34 g52.2%
Saturated Fat 9.1 g45.6%
Trans Fat 0 g
Cholesterol 446.5 mg
Sodium 418.5 mg17.4%
Total Carbohydrates 38 g12.6%
Dietary Fiber 2.4 g9.6%
Sugars 26.8 g
Protein 78 g155%
Vitamin A 2.6% Vitamin C 39.9%
Calcium 6% Iron 56.7%
*Based on a 2000 Calorie diet
Remove the giblets from the duck, and wash the cavity with cold water.
Mix together the stuffing ingredients and season well.
Stuff the bird at the neck and tuck in the ends of the legs.
Place the bird on a roasting trivet.
Warm the marmalade in a pan until it is liquid and brush over the duck, to cover it completely.
Use any remaining marmalade by brushing over during cooking.
Roast on the second shelf for thirty minutes per 450 g (1 lb) plus thirty minutes.
If the ends of the legs become brown, cover with a little foil.