Directions:
- Remove giblets and neck from duckling; reserve for other uses. Rinse duckling thoroughly with cold water; pat dry. Prick fatty areas of duckling with a fork at intervals. (Do not prick breast.) Fill cavity of duckling with 3/4 cup currant jelly. Close cavity with skewers; truss. Lift wingtips up and over back, tucking under bird securely. Fold neck skin under, and place duckling, breast side up, in a shallow roasting pan. Sprinkle flour over duckling, and pour water into roasting pan.
- Bake at 300° for 1 1/2 hours. Combine remaining jelly and wine, mixing well. Pour wine mixture over duckling; bake 1 1/2 hours or until drumsticks and thighs are easy to move. Baste frequently with pan drippings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4668.37 Kcal (19546 kJ) | ||
| Calories from fat | 979.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 108.88g | 168% | |
|---|---|---|---|
| Cholesterol | 1904.7mg | 635% | |
| Sodium | 2072.19mg | 86% | |
| Potassium | 4.18mg | 0% | |
| Total Carbs | 286.2g | 95% | |
| Sugars | 248.43g | 994% | |
| Dietary Fiber | 0.12g | 0% | |
| Protein | 526.45g | 1053% | |
| Vitamin C | 36.3mg | 60% | |
| Iron | 36.3mg | 202% | |
| Calcium | 229.4mg | 23% | |
| Amount Per 100 g | |||
| Calories | 146.99 Kcal (615 kJ) | ||
| Calories from fat | 30.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.43g | 168% | |
|---|---|---|---|
| Cholesterol | 59.97mg | 635% | |
| Sodium | 65.25mg | 86% | |
| Potassium | 0.13mg | 0% | |
| Total Carbs | 9.01g | 95% | |
| Sugars | 7.82g | 994% | |
| Dietary Fiber | 0g | 0% | |
| Protein | 16.58g | 1053% | |
| Vitamin C | 1.1mg | 60% | |
| Iron | 1.1mg | 202% | |
| Calcium | 7.2mg | 23% | |
* 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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