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Ingredientes
- 2 x 4 lb Domestic Ducklings, Thawed if frzn
- 1 tsp Dry Thyme Leaves
- 1 tsp Fresh Parsley, minced
- 2 x Bay Leaves
- 1 sm Onion, minced
- 1 x Carrot, thinly sliced
- 1 sm Stalk Celery, minced Salt and Pepper
- 1 c. Dry White Wine
- 1 c. Medium Dry Sherry or possibly Port
- 1/4 c. Rice Vinegar
- 1 tsp Tomato Paste
- 7 ounce Star Fruit, pared, pureed, And sieved (1/3 c.) Star Fruit for garnish
Direcciones
- Roast Duckling: Preheat oven to 375 F. Remove giblets and fat from body cavity of ducklings and reserve for another time. Rinse ducklings inside and out with cool water. Pat dry with paper towels. Stuff ducklings with thyme, parsley, bay leaves, onion, carrot, celery and salt and pepper to taste. Tie legs together with string. Pierce skin all over with tip od small knife. Arrrange ducklings on rack in large shallow roasting pan.
- Roast at 375 F for 1 1/2 to 2 hrs till thermometer inserted between leg and thigh registers 180 F. Spoon off fat from roasting pan several times during baking. Remove ducklings and rack from pan, reserving drippings in pan. Keep ducklings hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 793g | |
| Recipe makes 4 servings | |
| Calories 1519 | |
| Calories from Fat 644 | 42% |
| Total Fat 71.44g | 89% |
| Saturated Fat 18.68g | 75% |
| Trans Fat 0.0g | |
| Cholesterol 714mg | 238% |
| Sodium 722mg | 30% |
| Potassium 217mg | 6% |
| Total Carbs 13.14g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 6.67g | 4% |
| Protein 168.02g | 269% |
