Ingredients:
- 2 ready to cook wild ducks (1 to 2 lb each)
- 1 orange, cut into wedges
- 3 -5 fresh celery leaves
Directions:
- Season both ducks inside and out with salt.
- Place half the orange wedges and a few celery leaves into the cavity of each bird.
- Place birds, breast side up, on rack in shallow roasting pan.
- Roast uncovered in a hot (400°F/200°c) oven for 1 hour or until tender.
- If necessary, cover pan with foil to prevent excess browning.
- Prepare sauce by combining all (sauce) ingredients in a sauce pan.
- Heat through (for about 5 minutes), stirring constantly.
- During the last 10 minutes of roasting, baste ducks occasionally with sauce.
- Remove ducks from oven; discard stuffing.
- Serve over hot cooked rice.
- Serve remaining sauce on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 687.14 Kcal (2877 kJ) | ||
| Calories from fat | 1.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.15g | 0% | |
|---|---|---|---|
| Sodium | 1407.21mg | 59% | |
| Potassium | 441.6mg | 9% | |
| Total Carbs | 170.87g | 57% | |
| Sugars | 98.74g | 395% | |
| Dietary Fiber | 4.36g | 17% | |
| Protein | 1.61g | 3% | |
| Vitamin C | 23.1mg | 39% | |
| Iron | 0.2mg | 1% | |
| Calcium | 68.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 178.78 Kcal (749 kJ) | ||
| Calories from fat | 0.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 0% | |
|---|---|---|---|
| Sodium | 366.12mg | 59% | |
| Potassium | 114.89mg | 9% | |
| Total Carbs | 44.46g | 57% | |
| Sugars | 25.69g | 395% | |
| Dietary Fiber | 1.13g | 17% | |
| Protein | 0.42g | 3% | |
| Vitamin C | 6mg | 39% | |
| Calcium | 17.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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