Directions:
- In a large skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl. Add the bread cubes, rice, basil, rosemary, sage, parsley flakes, 1/2 teaspoon salt and pepper. Add the raisins, pecans and enough broth to moisten; toss gently.
- Sprinkle duck cavity with remaining salt. Lightly stuff bread mixture into duck. Place breast side up on a rack in shallow roasting pan. Prick skin well with a fork.
- Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a meat thermometer reads 180° for duck and 165° for stuffing. Drain fat as it accumulates during roasting. Cover duck with foil and let stand for 20 minutes before removing stuffing and carving. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1070.66 Kcal (4483 kJ) | ||
| Calories from fat | 354.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.38g | 61% | |
|---|---|---|---|
| Cholesterol | 401.9mg | 134% | |
| Sodium | 1201.64mg | 50% | |
| Potassium | 266.23mg | 6% | |
| Total Carbs | 53.78g | 18% | |
| Sugars | 1.61g | 6% | |
| Dietary Fiber | 3.77g | 15% | |
| Protein | 120.57g | 241% | |
| Vitamin C | 10.7mg | 18% | |
| Iron | 9.1mg | 50% | |
| Calcium | 70.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 195.28 Kcal (818 kJ) | ||
| Calories from fat | 64.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.18g | 61% | |
|---|---|---|---|
| Cholesterol | 73.3mg | 134% | |
| Sodium | 219.17mg | 50% | |
| Potassium | 48.56mg | 6% | |
| Total Carbs | 9.81g | 18% | |
| Sugars | 0.29g | 6% | |
| Dietary Fiber | 0.69g | 15% | |
| Protein | 21.99g | 241% | |
| Vitamin C | 2mg | 18% | |
| Iron | 1.7mg | 50% | |
| Calcium | 12.9mg | 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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