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Duck Stuffed with Chicken Liver, Candied Orange, and Pears Recipe

Duck Stuffed with Chicken Liver, Candied Orange, and Pears Recipe

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Duck Stuffed with Chicken Liver, Candied Orange, and Pears

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Ingredients

Count

Nutrition

3974

Calories

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Ingredients:

Serving

3 cups sugar
2 2/3 cups water
2 oranges, ends trimmed and discarded, each cut into 5 rounds
6 tbsp extra-virgin olive oil, divided
14 oz chicken livers, fat trimmed
10 large fresh sage leaves
2 garlic cloves, thinly sliced
2 cups diced peeled pears (about 2 medium)
2 cups dry red wine
2 4 1/2- to 5-lb ducks, thawed if frozen , excess fat trimmed, rinsed, patted dry
2 tbsp honey

Directions:

Combine sugar and 2 2/3 cups water in heavy medium saucepan. Bring to simmer, stirring until sugar dissolves. Add orange slices and boil gently until orange peels are almost translucent, about 30 minutes. Drain. Place orange slices on rack set over plate and let drain another 30 minutes. Cut slices into 1/2-inch dice. (Can be made 1 day ahead. Cover and refrigerate.)
Heat 4 tablespoons oil in large nonstick skillet over medium-high heat. Add chicken livers, sage, and garlic; sauté until livers are browned but still slightly pink inside, about 9 minutes. Remove from heat; cool slightly. Cut chicken livers into 1/2-inch dice; return to skillet. Mix in pears and diced candied oranges. Season stuffing to taste with salt and pepper.
Preheat oven to 400°F. Boil wine in small saucepan for 3 minutes to allow alcohol to cook away; set aside. Sprinkle duck cavities with salt and pepper. Fill cavities with liver stuffing, dividing equally. Close cavity openings with small metal skewers. Place ducks in large roasting pan. Brush ducks with remaining 2 tablespoons oil. Sprinkle with salt and pepper. Roast ducks 20 minutes. Pour wine into roasting pan. Brush ducks with honey. Continue to roast until ducks are cooked through and juices run clear when thickest part of thigh is pierced with fork, about 1 hour 10 minutes longer. Transfer ducks to platter. Spoon fat off top of pan juices and discard. Pour pan juices into small bowl; season with salt and pepper. Serve ducks and stuffing with pan juices.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3974.12 Kcal (16639 kJ)
Calories from fat	3611.94 Kcal
		% Daily Value*
Total Fat	401.33g	617%
Cholesterol	636.56mg	212%
Sodium	263.12mg	11%
Potassium	319.19mg	7%
Total Carbs	87.19g	29%
Sugars	75.2g	301%
Dietary Fiber	2.67g	11%
Protein	9.1g	18%
Vitamin C	32.5mg	54%
Iron	6mg	33%
Calcium	49.1mg	5%

Amount Per 100 g
Calories	488.42 Kcal (2045 kJ)
Calories from fat	443.91 Kcal
		% Daily Value*
Total Fat	49.32g	617%
Cholesterol	78.23mg	212%
Sodium	32.34mg	11%
Potassium	39.23mg	7%
Total Carbs	10.72g	29%
Sugars	9.24g	301%
Dietary Fiber	0.33g	11%
Protein	1.12g	18%
Vitamin C	4mg	54%
Iron	0.7mg	33%
Calcium	6mg	5%

* 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.

Tastes

salty
savory
bitter
sweet

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