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Roast Duck With Loganberry Wine

  Duckling 6 Pound, thawed (1 bird)
  Salt To Taste
  Loganberry wine 3 Tablespoon
  Loganberry 1⁄2 Cup (8 tbs)
  Drippings 2 Tablespoon (from duck)
  Water 4 Tablespoon

Sprinkle the duckling inside and out with salt, then put duck, breast side up, on rack over a roasting pan.
Pour about 3 tablespoons loganberry wine into the body cavity.
Roast in a moderately slow oven (325°) allowing about 35 minutes per pound for smaller ducks and about 28 minutes per pound for larger ducks.
Prick surface of duck occasionally with a fork to help fat drain.
Baste frequently with the 1/3 to 1/2 cup loganberry wine.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5826 Calories from Fat 2932

% Daily Value*

Total Fat 325 g500.2%

Saturated Fat 93 g464.9%

Trans Fat 0 g

Cholesterol 3731.7 mg1243.9%

Sodium 2841.1 mg118.4%

Total Carbohydrates 10 g3.4%

Dietary Fiber 3.9 g15.6%

Sugars 6.2 g

Protein 668 g1335.7%

Vitamin A 0.5% Vitamin C 145.7%

Calcium 24.1% Iron 496.6%

*Based on a 2000 Calorie diet


Roast Duck With Loganberry Wine Recipe