Directions:
- Remove giblets and neck from duckling; reserve for another use. Rinse duckling thoroughly with cold water; pat dry with paper towels.
- Rub 1 orange quarter over skin and inside cavity of duckling. Place remaining orange quarters, 2 parsley sprigs, and next 3 ingredients in cavity of duckling; close cavity with skewers. Tie ends of legs together with string. Lift wingtips up and over back, and tuck under duckling.
- Sprinkle with salt and pepper. Place duckling on a rack in a shallow roasting pan breast side up. Insert meat thermometer into meaty portion of thigh, making sure it does not touch bone.
- Bake, uncovered, at 425° for 45 minutes. Reduce oven temperature to 400°; bake 35 minutes or until meat thermometer registers 180°. Turn duckling often during baking for more even browning and crisping of skin, if desired. Transfer duckling to a serving platter; let stand 10 minutes before carving. Garnish, if desired. Serve with Cherry Sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1238.48 Kcal (5185 kJ) | ||
| Calories from fat | 367.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.82g | 63% | |
|---|---|---|---|
| Cholesterol | 714.26mg | 238% | |
| Sodium | 1049.69mg | 44% | |
| Potassium | 164.13mg | 3% | |
| Total Carbs | 6.58g | 2% | |
| Sugars | 3.95g | 16% | |
| Dietary Fiber | 1.66g | 7% | |
| Protein | 198.03g | 396% | |
| Vitamin C | 29.6mg | 49% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 13.6mg | 76% | |
| Calcium | 94.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 164.17 Kcal (687 kJ) | ||
| Calories from fat | 48.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.41g | 63% | |
|---|---|---|---|
| Cholesterol | 94.68mg | 238% | |
| Sodium | 139.14mg | 44% | |
| Potassium | 21.76mg | 3% | |
| Total Carbs | 0.87g | 2% | |
| Sugars | 0.52g | 16% | |
| Dietary Fiber | 0.22g | 7% | |
| Protein | 26.25g | 396% | |
| Vitamin C | 3.9mg | 49% | |
| Iron | 1.8mg | 76% | |
| Calcium | 12.5mg | 9% | |
* 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.
Try this similar recipes
-
Turkey Soup for the Slow Cooker
Bouillon, Turkey carcass, Onion, Carrot, Celery, Salt and 15 more.. -
Linda's Chicken Noodle Soup
Chicken tenderloins, Fat-free chicken broth and 8 more.. -
Chicken Rice Soup
Whole chickens, Onions, Carrots, Stalks celery and 17 more.. -
Chicken Casserole - Low-carb Low-fat
Boneless, skinless chicken breast and 11 more.. -
Chicken and Biscuits
Self-rising all-purpose flour and 15 more.. -
Yosemite Chicken Stew With Cornmeal Dumplings (Low Fat)
Boneless skinless chicken, cut into 1-inch cubes and 17 more.. -
Saucy Swiss Slowcooker Steak
Canola oil, Steaks , cut into cubes and 10 more.. -
Turkey Noodle Soup
Water and 8 more.. -
Yellow Split Pea Soup
Goya yellow split peas, Vegetable broth, Onion, chopped and 4 more.. -
Chicken Rotel Casserole
Boneless skinless chicken breasts (or more , if desired) and 17 more.. -
Baked Soup
Split peas, Warm water and 7 more..
Also Try
-
Succulent Stuffed Roast Duck With Balsamic Cherry Sauce
Duck (approx ), Salt, Garlic pepper seasoning and 10 more.. -
-
-
-
Duck with Dried Cherries and Rosemary
Dried sweet cherries, Dry red wine, Chopped fresh rosemary and 8 more.. -
-
Duck Breast with Double-Cherry Sauce
Vegetable oil, Boneless duck breast halves, skinned and 5 more.. -
Duck with Port and Cranberry-Cherry Sauce
Butter, divided, Chopped shallots, Port, Red currant jelly and 8 more.. -
-
Roasted Pork with Dried Fruit and Port Sauce
Pork tenderloin, Salt, Pepper, Olive oil, divided and 9 more..
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
