Directions:
- Preheat oven to 425 degrees F.
- Place ducks in a shallow roasting pan on a rack.
- Roast for 1 to 1 1/2 hours, turning halfway through baking time.
- Melt the butter in a skillet and saute the shallots until soft, about 5 minutes.
- Add the jelly and creme de cassis and boil until reduced and thickened.
- Cut the ducks into serving pieces and arrance on a platter.
- Stir the cherries into the sauce and heat thoroughly.
- Spoon the sauce over the ducks. Serve immediately with wild rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2243.86 Kcal (9395 kJ) | ||
| Calories from fat | 2150.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 238.94g | 368% | |
|---|---|---|---|
| Cholesterol | 259.23mg | 86% | |
| Sodium | 101.17mg | 4% | |
| Potassium | 204.18mg | 4% | |
| Total Carbs | 32.7g | 11% | |
| Sugars | 25.84g | 103% | |
| Dietary Fiber | 1.26g | 5% | |
| Protein | 3.26g | 7% | |
| Vitamin C | 4.2mg | 7% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.4mg | 2% | |
| Calcium | 22mg | 2% | |
| Amount Per 100 g | |||
| Calories | 588.68 Kcal (2465 kJ) | ||
| Calories from fat | 564.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 62.69g | 368% | |
|---|---|---|---|
| Cholesterol | 68.01mg | 86% | |
| Sodium | 26.54mg | 4% | |
| Potassium | 53.57mg | 4% | |
| Total Carbs | 8.58g | 11% | |
| Sugars | 6.78g | 103% | |
| Dietary Fiber | 0.33g | 5% | |
| Protein | 0.85g | 7% | |
| Vitamin C | 1.1mg | 7% | |
| Iron | 0.1mg | 2% | |
| Calcium | 5.8mg | 2% | |
* 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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