You are here

Cranberries Duck With Wild Rice Stuffing

  Ready to cook duck/Duckling 5 Pound
  Water 2 1⁄2 Cup (40 tbs)
  Long grain and wild rice 6 Ounce (1 Package)
  Butter/Margarine 1 Tablespoon
  Cranberry honey sauce 1⁄2 Cup (8 tbs)
  Cranberry sauce 1⁄4 Cup (4 tbs), sieved
  Bottled brown gravy sauce 1⁄2 Teaspoon
  Honey 1 Tablespoon

Cook duck neck and giblets in lightly salted water and cover until tender, about 1 hour.
Add liver last 20 minutes of cooking time.
Drain off liquid; reserve for gravy if desired.
Dice meat and giblets.
Preheat oven to 325°F (163°C).
Cook contents of rice and seasoning packets with water and butter or margarine according to package directions.
Combine rice with giblets and use to stuff duck lightly.
Truss duck or during roasting protect vent opening with a piece of aluminum foil.
Place on rack in shallow pan and roast for 1-1/2 hours.
Brush Cranberry-Honey Sauce over duck.
Continue baking duck until richly browned and glazed, about 1/2 hour longer.
Just before serving, brush again with Cranberry-Honey Sauce.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5977 Calories from Fat 3555

% Daily Value*

Total Fat 399 g614.1%

Saturated Fat 128.3 g641.7%

Trans Fat 0 g

Cholesterol 1846.6 mg615.5%

Sodium 2091 mg87.1%

Total Carbohydrates 165 g54.8%

Dietary Fiber 4.6 g18.4%

Sugars 39.7 g

Protein 407 g813.3%

Vitamin A 47.4% Vitamin C 217.9%

Calcium 11.8% Iron 547.2%

*Based on a 2000 Calorie diet

Cranberries Duck With Wild Rice Stuffing Recipe