Roast Duck With Loganberry Wine
|Duckling||6 Pound, thawed (1 bird)|
|Loganberry wine||3 Tablespoon|
|Loganberry||1⁄2 Cup (8 tbs)|
|Drippings||2 Tablespoon (from duck)|
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.
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