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Ingredientes
- 1 x 5-lb. frzn duckling, thawed
- 1/2 tsp Salt
- 2 Tbsp. Veg. oil
- 1/2 c. Cooked long-grain rice
- 1 can (8-ounce) water chestnuts, liquid removed, minced
- 1/2 c. Finely diced fully cooked ham
- 1 Tbsp. Soy sauce
- 1 Tbsp. Dry sherry
- 1/2 tsp Sugar
- 2 Tbsp. Cornstarch
- 2 Tbsp. Brown sugar
- 1/8 tsp Salt
- 1/8 tsp Nutmeg
- 1/4 tsp Dry mustard
- 2 c. Orange juice
- 2 Tbsp. Orange marmalade Warm pepper to taste
Direcciones
- Rinse duckling and pat dry. Sprinkle body and neck cavities with salt.
- Heat oil in skillet. Add in rice and onion; stir and heat 3-4 min.
- Stir in water chestnuts, ham, soy sauce, sherry and sugar. Skewer neck skin of duck to body. Fill carivy loosely with stuffing. Cover opening of body cavity with aluminum foil and tie legs loosely together. Place on rack in roasting pan.
- Bake in moderate oven (350 degrees) for about 40 min per lb. or possibly till drumstick meat is tender. Brush duckling with sauce during last 10-15 min of roasting. Cold about 15 min before serving.
- Serve with remaining sauce.
- Makes 4 servings. ORANGE SAUCE:Mix together cornstarch, brown sugar, salt, nutmeg and dry mustard in saucepan. Stir in remaining ingredients.
- Place over medium heat, stirring constantly till mix thickens and comes to a boil. Boil briefly.
- Makes about 2 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 601g | |
| Recipe makes 4 servings | |
| Calories 1107 | |
| Calories from Fat 483 | 44% |
| Total Fat 53.68g | 67% |
| Saturated Fat 12.83g | 51% |
| Trans Fat 0.18g | |
| Cholesterol 467mg | 156% |
| Sodium 1390mg | 58% |
| Potassium 361mg | 10% |
| Total Carbs 37.04g | 10% |
| Dietary Fiber 0.5g | 2% |
| Sugars 23.98g | 16% |
| Protein 111.53g | 178% |
