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Brome Lake Duckling With Sage And Onion Stuffing

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Ingredients
  Onion 1 1⁄2 Cup (24 tbs), chopped
  Butter 1⁄4 Cup (4 tbs)
  Egg 1 , beaten
  Soft bread crumbs 4 Cup (64 tbs)
  Crushed sage/Powdered sage 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Duckling 1
Directions

Saute onion in butter, then add chopped liver and cook about 1 minute.
Mix egg, bread crumbs, and seasonings.
Add onion and liver; toss to mix.
Stuff duckling lightly; prick the skin thoroughly.
Put the duckling, breast down, on a rack in a shallow roasting pan.
Roast at 350°F 45 minutes.
Turn duckling breast up; prick the skin and pour off the fat as it accumulates.
Roast about 11/4 hours longer.
Remove duckling from pan and keep it warm.
Drain off all the fat in the pan.
Add Orange Glaze to drippings and cook-stir about 5 minutes.
Return duckling to pan and baste with glaze.
Continue roasting about 30 minutes, basting several times.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Appetizer
Interest: 
Everyday

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1997 Calories from Fat 954

% Daily Value*

Total Fat 107 g165%

Saturated Fat 45.8 g228.9%

Trans Fat 0 g

Cholesterol 948.5 mg316.2%

Sodium 2673.2 mg111.4%

Total Carbohydrates 120 g40%

Dietary Fiber 12.5 g49.9%

Sugars 18.6 g

Protein 135 g270.5%

Vitamin A 44.9% Vitamin C 56.1%

Calcium 56.9% Iron 143.1%

*Based on a 2000 Calorie diet

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Brome Lake Duckling With Sage And Onion Stuffing Recipe