Directions:
- Place duckling quarters on rack in shallow roasting pan.
- Roast at 425°F for about 30 minutes, or until browned.
- Remove from oven; remove ducks and rack.
- Drain fat from bottom of pan.
- Place duck quarters skin side up in pan.
- Sprinkle onion soup mix evenly over ducklings and baste with wine.
- Cover pan tightly with heavy foil; and bake at 325°F for 1 hour 15 minutes.
- Remove foil and bake for an additional 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 215.5 Kcal (902 kJ) | ||
| Calories from fat | 61.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.8g | 10% | |
|---|---|---|---|
| Cholesterol | 119.04mg | 40% | |
| Sodium | 197.74mg | 8% | |
| Potassium | 6.76mg | 0% | |
| Total Carbs | 0.61g | 0% | |
| Sugars | 0.05g | 0% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 32.94g | 66% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 2.3mg | 13% | |
| Calcium | 12.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 166.92 Kcal (699 kJ) | ||
| Calories from fat | 47.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.27g | 10% | |
|---|---|---|---|
| Cholesterol | 92.21mg | 40% | |
| Sodium | 153.16mg | 8% | |
| Potassium | 5.24mg | 0% | |
| Total Carbs | 0.47g | 0% | |
| Sugars | 0.04g | 0% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 25.52g | 66% | |
| Vitamin C | 1.8mg | 4% | |
| Iron | 1.8mg | 13% | |
| Calcium | 9.8mg | 1% | |
* 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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