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Ingredientes
- 1/2 c. orange juice
- 1/2 c. apple jelly
- 1 (4 to 4 1/2 lb.) dressed duck
- 1/2 teaspoon salt
- 1 stalk celery, cut into 2-inch pcs
- 1 sm. onion, quartered
- 2 tbsp. butter
- 1 c. uncooked regular rice
- 1 (4 ounce.) pkg. wild rice
- Minced fresh parsley
- Orange twists
- Parsley sprigs
- Orange gravy
Direcciones
- Combine juice and jelly in a small saucepan; cook over medium heat, stirring often, till jelly melts. Remove from heat, and set aside.
- Rub cavity of duck with salt; stuff with celery and onion. Clove cavity of duck with skewers. Place duck, breast side up, on rack in a shallow roasting pan; dot with butter. Bake, uncovered at 375 degrees for 1 hour, basting often with jelly mix. Cover duck loosely with aluminum foil; bake 1 to 1 1/2 hrs, basting often.
- Prepare regular and wild rice according to package directions; stir together, and spoon onto serving platter. Sprinkle with minced parsley. Place duck on top of rice; garnish with orange twists and parsley sprigs. Serve with orange gravy. Yield: 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 6 servings | |
| Calories 303 | |
| Calories from Fat 38 | 13% |
| Total Fat 4.32g | 5% |
| Saturated Fat 2.53g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 238mg | 10% |
| Potassium 206mg | 6% |
| Total Carbs 61.72g | 16% |
| Dietary Fiber 2.2g | 7% |
| Sugars 17.15g | 11% |
| Protein 5.38g | 9% |
