Ginger Pineapple Duckling With Orange Nut Rice
|Lemon juice||2 Tablespoon|
|Ground ginger||1 Teaspoon|
|Canned sliced pineapple||20 1⁄2 Ounce (1 Can, 1 Pound 4 1/2 Ounce)|
|Orange nut rice||1 Cup (16 tbs)|
|Strawberries||1⁄4 Cup (4 tbs)|
Rub duckling inside and out with lemon juice.
Mix salt and ginger and rub outside of duckling with the mixture.
Truss and put breast up on rack in shallow roasting pan.
Roast in preheated slow oven (325Â°F.) 1 hour.
Pour off fat from pan.
Add 1 cup syrup drained from pineapple to pan.
Continue roasting 1 hour, or until tender, basting every 10 minutes with liquid in bottom of pan.
Duckling should be well glazed.
Arrange on a bed of Orange-Nut Rice on hot platter and garnish with pineapple and berries.
Serving size: Complete recipe
Calories 2245 Calories from Fat 561
% Daily Value*
Total Fat 62 g95.8%
Saturated Fat 13.3 g66.7%
Trans Fat 0 g
Cholesterol 616.1 mg205.4%
Sodium 4110.2 mg171.3%
Total Carbohydrates 292 g97.4%
Dietary Fiber 15 g60.1%
Sugars 110.9 g
Protein 137 g274.5%
Vitamin A 0.4% Vitamin C 186.4%
Calcium 5.2% Iron 86.4%
*Based on a 2000 Calorie diet