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Succulent roast duck, with Asian veg, with clementines, cashews, and cranberry, make this a taste delight. The addition of Ruiby Port wine gives a little zing to the sauce.
Prep 20 min
Cook 3 hours
Serves 4
Ingredients
- 1 medium-sized wild or domesticated duck
- 3 clementines
- stuffing bread, or whole-wheat with sage, parsley, thyme and rosemary added (amt your preference)
- 1/2 medium-sized onion, finely chopped
- 1/2 cup celery, finely chopped
- ½ cup salted cashews
- cranberry jelly or cranberry sauce (NOT cranberry flavored Jello!) 1 can
- 2 oz. Ruby port wine
- salt/pepper to taste
Directions
- wash duck inside and out
- remove neck and giblets
- place 1 peeled clementine inside open cavity. ***This draws out excess grease and is not eaten after cooking.
- Make stuffing with the bread, add celery, onion, cashews, and remaining clementines.
- Add salt and pepper to taste.
- Roast 3 hours on low to moderate flame (325 to 350* in electric oven)
- The Sauce:
- Combine the port wine with the cranberry jelly or sauce . Cook until the sauce reduces by nearly a third.
- Pour over the sliced duck to serve. Serve alongside steamed Asian vegetables.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 4 servings | |
| Calories 308 | |
| Calories from Fat 81 | 26% |
| Total Fat 9.58g | 12% |
| Saturated Fat 1.96g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 797mg | 33% |
| Potassium 327mg | 9% |
| Total Carbs 49.49g | 13% |
| Dietary Fiber 3.1g | 10% |
| Sugars 13.22g | 9% |
| Protein 7.84g | 13% |
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