Directions:
- Combine garlic, onion, celery salt, and salt; rub mixture over duckling. Roll duckling quarters in flour; place skin side up in a 13- x 9- x 2-inch baking dish. Spoon cranberry sauce on top; cover and bake at 325° for 2 1/2 hours or until tender. Remove duckling from baking dish; drain well, and transfer to serving platter. Serve with cranberry sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1033.94 Kcal (4329 kJ) | ||
| Calories from fat | 306.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.09g | 52% | |
|---|---|---|---|
| Cholesterol | 595.22mg | 198% | |
| Sodium | 904.59mg | 38% | |
| Potassium | 14.68mg | 0% | |
| Total Carbs | 5.26g | 2% | |
| Sugars | 0.27g | 1% | |
| Dietary Fiber | 0.23g | 1% | |
| Protein | 165.08g | 330% | |
| Vitamin C | 12mg | 20% | |
| Iron | 11.4mg | 63% | |
| Calcium | 60.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 177.26 Kcal (742 kJ) | ||
| Calories from fat | 52.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.84g | 52% | |
|---|---|---|---|
| Cholesterol | 102.04mg | 198% | |
| Sodium | 155.08mg | 38% | |
| Potassium | 2.52mg | 0% | |
| Total Carbs | 0.9g | 2% | |
| Sugars | 0.05g | 1% | |
| Dietary Fiber | 0.04g | 1% | |
| Protein | 28.3g | 330% | |
| Vitamin C | 2mg | 20% | |
| Iron | 2mg | 63% | |
| Calcium | 10.4mg | 6% | |
* 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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