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Sherry-Glazed Duckling Recipe
|Ready to cook duckling||4 Pound|
|Fat||2 Cup (32 tbs) (for deep frying)|
|Celery salt||1 Teaspoon|
|Chopped green pepper||To Taste|
|Green onions||2 , chopped|
|Parsley sprigs||4 Small|
|Sherry||1⁄2 Cup (8 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm)|
|Canned mushrooms||3 Ounce|
Calories 999 Calories from Fat 444
% Daily Value*
Total Fat 49 g75.8%
Saturated Fat 13.3 g66.3%
Trans Fat 0 g
Cholesterol 616.9 mg
Sodium 1316.2 mg54.8%
Total Carbohydrates 20 g6.7%
Dietary Fiber 0.35 g1.4%
Sugars 15.6 g
Protein 111 g222.8%
Vitamin A 7.5% Vitamin C 29.6%
Calcium 4.5% Iron 83.9%
*Based on a 2000 Calorie diet
Rub with salt and sprinkle with celery salt inside and out.
Insert green pepper, onions and parsley into cavity.
Skewer neck skin to back; fold back wings.
Place breast side up on a rack in an open roasting pan.
Roast in a slow oven 325°F. for 1 hour.
Meanwhile, combine sherry, honey, clove and cayenne.
Bring to a'boil; remove from heat.
Siphon excess fat from roasting pan.
Continue to roast duck for 45 minutes or until tender basting every 15 minutes with the wine sauce.
Remove duck to a warm platter.
Thicken sauce in pan with cornstarch.
Mix in drained mushrooms: serve sauce in a separate bowl.