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Orange Stuffing

Farm.Fares's picture
  Celery 2 Cup (32 tbs), chopped
  Boiling water 1 Cup (16 tbs)
  Green pepper 1⁄4 Cup (4 tbs), chopped (optional)
  Onion 1⁄3 Cup (5.33 tbs), chopped
  Butter/Shortening 1⁄2 Cup (8 tbs)
  Orange 2 Cup (32 tbs), peeled, diced (with juice)
  Orange rind 2 Teaspoon, grated
  Poultry seasoning 3⁄4 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Soft bread crumbs 8 Cup (128 tbs), lightly packed

1. Preheat the oven to 325°

2. In a large pan, heat water and add the celery. Simmer the celery for 10-15 minutes till cooked through. Drain and set aside
3. In a skillet, heat the butter and add the green pepper and the onion to the butter. Saute till tender and translucent. Stuff the duck with the stuffing.
4. Place the duck on the shallow roasting rack and roast in a slow oven for 1 to 1 1/2 hours, until tender. Check the duck for doneness by grasping the end of the leg. The leg moves away easily and if the drumstick meat is very soft when pressed, it is done. The skin should also be crisp.
5. Remove the duck and drain off the fat collected during the roasting process. Use the brown drippings around the duck to make the gravy.

6. Serve hot

Do not baste the duck or prick the skin during the cooking process as the meat juices will drain off leaving the meat dry and gray in color.

Recipe Summary

Difficulty Level: 
Very Easy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2009 Calories from Fat 919

% Daily Value*

Total Fat 105 g161%

Saturated Fat 60.7 g303.6%

Trans Fat 0 g

Cholesterol 241.9 mg80.6%

Sodium 4621.6 mg192.6%

Total Carbohydrates 241 g80.5%

Dietary Fiber 23.7 g94.6%

Sugars 54.3 g

Protein 34 g67.9%

Vitamin A 98.5% Vitamin C 343.5%

Calcium 89% Iron 88.5%

*Based on a 2000 Calorie diet

Orange Stuffing Recipe