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Fruit Stuffed Duckling

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Fruit Stuffed Duckling brings a genuniely unique flavor of the duckling. I found this dish simple and easy to cook and at the same time the result was extremely tasty and filling. The Fruit Stuffed Duckling is clearly something we can easily cook at home.
  Orange juice/Water 1⁄2 Cup (8 tbs)
  Dried apricots 1⁄4 Cup (4 tbs), cut up
  Dried prunes 1⁄4 Cup (4 tbs), cut up
  Cooked rice 2 Cup (32 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Marjoram 3⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Duckling 5 Pound (Thawed)
  Orange marmalade/Plum jam 1⁄4 Cup (4 tbs)
  Melted butter 2 Tablespoon
  Soy sauce 1 Tablespoon

Place orange juice and dried fruit in a 2 casserole dish.
Cover and microwave 4 to 6 minutes.
Stir in rice, 1/4 cup butter, marjoram, salt and pepper.
Microwave 2 to 3 minutes or until butter melts.
Loosely stuff duckling.
Secure legs with string.
Prick skin several times with a fork.
Place breast-side-down in a 12x8x2 inch glass baking dish.
Cover ends of legs and tips of wings with small pieces of aluminum foil.
Cover with wax paper.
Microwave duckling 5 to 6 min.1lb.
[ROASTS, 6 to 7 min.1lb.]. Give dish a 1/4 turn twice during cooking.
Turn duckling over halfway through cooking.
Baste off liquids as they accumulate in dish.
Combine orange marmalade, 2 tablespoons melted butter and soy sauce.
During last 10 minutes of cooking, baste duckling with glaze.
Cook to an internal temperature of 170°F.
Cover with aluminum foil and let stand 10 minutes

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