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Long Island Duck with Burgendy Jelly

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Submitted by cgalyen

Serve with Burgendy Jelly.

YIELD

10 servings

PREP

20 min

COOK

2 hrs

READY

2 hrs

Ingredients

1 1
5-6 POUND 5-6 POUND DUCK
fresh
1 1
EACH EACH APPLES
tart, coarsely chopped
1 237
1 15
TABLESPOON ML ORANGE ZEST
grated

Directions

Preheat oven to 400.

Clean duck throughly, rinse, pat dry and singe the pin feathers if necessary.

In a bowl toss the apples, raisins, orange peel and seasonings.

Stuff duck with fruit mixture.

Prick skin all over with a fork and place the duck on a roasting rack in a pan.

Roast for ½ hour, then lower temperature to 325 and roast for 1½ hours more.

When done the skin should be crisp.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 73g (2.6 oz)
Amount per Serving
Calories 141 33% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 40mg 13%
Sodium 31mg 1%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 3%
Sugars g
Protein 22g
Vitamin A 1% Vitamin C 3%
Calcium 1% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Very low in sodium, Low Sodium
 

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