You are here

Sherry-Glazed Duckling

Rod.Butt's picture
If you wish to cook up a great meal, this Sherry-Glazed Duckling has to be a part of it! A truly awesome combination anyone would love to savor. Also, this Sherry-Glazed Duckling can be cooked in no time; a good reason to try it out!
  Ready to cook duckling 4 Pound
  Fat 2 Cup (32 tbs) (for deep frying)
  Salt 1 Teaspoon
  Celery salt 1 Teaspoon
  Chopped green pepper To Taste
  Green onions 2 , chopped
  Parsley sprigs 4 Small
  Sherry 1⁄2 Cup (8 tbs)
  Honey 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm)
  Cayenne 1 Dash
  Cornstarch 1 Teaspoon
  Canned mushrooms 3 Ounce

Wash duckling and wipe dry.
Rub with salt and sprinkle with celery salt inside and out.
Insert green pepper, onions and parsley into cavity.
Skewer neck skin to back; fold back wings.
Place breast side up on a rack in an open roasting pan.
Roast in a slow oven 325°F. for 1 hour.
Meanwhile, combine sherry, honey, clove and cayenne.
Bring to a'boil; remove from heat.
Siphon excess fat from roasting pan.
Continue to roast duck for 45 minutes or until tender basting every 15 minutes with the wine sauce.
Remove duck to a warm platter.
Thicken sauce in pan with cornstarch.
Mix in drained mushrooms: serve sauce in a separate bowl.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1095 Calories from Fat 540

% Daily Value*

Total Fat 60 g92.1%

Saturated Fat 16.4 g82.2%

Trans Fat 0 g

Cholesterol 626 mg208.7%

Sodium 1316.2 mg54.8%

Total Carbohydrates 20 g6.7%

Dietary Fiber 0.35 g1.4%

Sugars 15.6 g

Protein 111 g222.8%

Vitamin A 7.5% Vitamin C 29.6%

Calcium 4.5% Iron 83.9%

*Based on a 2000 Calorie diet


Sherry-Glazed Duckling Recipe