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Roast Duck In Mushroom Sauce

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  Ducks 6 Pound (Two 3 Pound Each)
  Cream and mushroom soup 2 Can (20 oz)
  Red claret wine 1 Cup (16 tbs)
  Onion 1⁄2 Cup (8 tbs), chopped
  Carrots 4
  Celery stalks 2
  Parsley 1
  Salt To Taste
  Pepper To Taste

Combine in a roasting pan the soup, wine and chopped onions.
Wash the ducks and stuff with carrots and celery.
Sprinkle with salt and pepper.
Put ducks in pan and coat with the sauce.
Cover with aluminum tent.
Roast in oven for 1 1/2 to 2 hours at 325 degrees.
Serve on platter with wild rice bordering them.
Use sauce over the rice.
Garnish with parsley.

Recipe Summary

Side Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6691 Calories from Fat 4018

% Daily Value*

Total Fat 446 g685.5%

Saturated Fat 137.3 g686.5%

Trans Fat 0 g

Cholesterol 2288.3 mg762.8%

Sodium 3523.5 mg146.8%

Total Carbohydrates 92 g30.6%

Dietary Fiber 13.1 g52.4%

Sugars 18.5 g

Protein 503 g1005%

Vitamin A 872.3% Vitamin C 302.4%

Calcium 117.1% Iron 640.2%

*Based on a 2000 Calorie diet

Roast Duck In Mushroom Sauce Recipe