Sweet And Sour Roast Duckling
|Dressed duckling||4 Pound|
|Red currant jelly||1⁄4 Cup (4 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Fresh parsley sprigs||1 Tablespoon|
Remove giblets and neck from duckling; reserve for other uses.
Sprinkle cavity with salt and pepper.
Prick skin with fork at 2 inch intervals.
Place duckling, breast side up, on rack in roasting pan.
Insert thermometer in thigh, making sure it doesn't touch bone.
Bake, uncovered, at 325° for 2 to 2 1/2 hours or until meat thermometer registers 180°.
Combine 1 tablespoon pan drippings, vinegar, jelly, orange juice, and cornstarch in a small saucepan; stir well.
Cook over medium heat, stirring constantly, until thickened and bubbly.
Cut duckling in half or quarters; garnish with orange slices and parsley.
Serving size: Complete recipe
Calories 3971 Calories from Fat 1778
% Daily Value*
Total Fat 197 g303.3%
Saturated Fat 53.1 g265.3%
Trans Fat 0 g
Cholesterol 2467.6 mg822.5%
Sodium 1974.8 mg82.3%
Total Carbohydrates 77 g25.6%
Dietary Fiber 0.7 g2.8%
Sugars 51.3 g
Protein 445 g890.8%
Vitamin A 27.8% Vitamin C 169.6%
Calcium 17.4% Iron 334.7%
*Based on a 2000 Calorie diet