Sherry-Glazed Duckling Recipe
Ingredients
| Ready to cook duckling | 4 Pound | |
| Salt | 1 Teaspoon | |
| 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) | |
| Cayenne | 1 Dash | |
| Cornstarch | 1 Teaspoon | |
| Canned mushrooms | 3 Ounce |
Nutrition Facts
Serving size
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 mg205.6%
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
Directions
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.
Chef
