Zanzibar Duck With Wild Rice Recipe

Summary

Health IndexAverageCuisine
CourseMethod
Main Ingredient

Ingredients

 Coarsely chopped cashew2 Tablespoon (Raw)
 Orange1
 Lime1
 Sweet red pepper/Sweet green pepper1
 Cooked wild rice1 1⁄2 Cup (24 tbs) (About 1/2 Cup Uncooked)
 Finely chopped onion2 Tablespoon
 Finely chopped celery1 Tablespoon
 Salt1⁄4 Teaspoon
 Pepper1⁄8 Teaspoon
 Ground cloves1 Dash
 Domestic duckling5 1⁄2 Pound (1 Duckling, 5 To 5 1/2 Pound)
 Ground red pepper To Taste
 Chicken broth1 Cup (16 tbs)
 Onion1 Medium, cut into wedges
 Whole cloves12
 Orange juice1⁄3 Cup (5.33 tbs)
 Lime juice2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 5756 Calories from Fat 2565

% Daily Value*

Total Fat 285 g439%

Saturated Fat 75.5 g377.5%

Trans Fat 0 g

Cholesterol 3393 mg1131%

Sodium 3263.6 mg136%

Total Carbohydrates 133 g44.5%

Dietary Fiber 23.9 g95.7%

Sugars 41 g

Protein 634 g1267.9%

Vitamin A 97.6% Vitamin C 638.5%

Calcium 38.6% Iron 474.4%

*Based on a 2000 Calorie diet

Directions

Place raw cashews in a shallow baking pan.
Toast in a 350° oven for 6 to 7 minutes or till golden.
Finely shred 1/4 teaspoon of orange or lime peel for the stuffing; cut two 2x11/2 -inch strips of orange peel and one 2x11/2 inch strip of lime peel for the cooking liquid; cut remaining orange peel into strips for garnish.
(Reserve lime for another use.) Finely chop 2 tablespoons of the red or green pepper and cut the remainder into strips to use for garnish.
In a medium mixing bowl combine the toasted cashews, shredded citrus peel, chopped pepper, wild rice, chopped onion, celery, salt, pepper, and ground cloves.
Set aside.
Rinse the bird and pat dry with paper towels.
Rub cavity with additional salt and ground red pepper.
Spoon the prepared stuffing into body cavity.
Skewer neck skin to back; tie legs to tail.
Tie wings to body.
Prick duck skin all over with a fork.
Sprinkle outside of duck with additional salt and groundred pepper.
Place bird, breast side up, in a roasting pan.
Combine chicken broth, onion wedges, whole cloves, orange juice, lime juice, reserved 2x11/2 inch orange peel strips, and 2x11/2 inch lime peel strip; pour over duck.
Insert a meat thermometer into thigh.
Cover and bake in a 375° oven about 2 hours or till meat thermometer registers 185°.
Drain pan juices and discard.
Increase oven temperature to 450°.
Bake, uncovered, for 15 to 20 minutes more or till golden.
Transfer duck to a serving platter.
Garnish with watercress, if desired; orange peel strips; and red pepper strips.
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