Add the refreshing taste of orange to your roast duckling. This recipe is sure to become a holiday favorite in your home.
Prep: 20 min | Yield: 4 servings
Now you can enjoy duckling more often than you thought possible. Specialty grocery stores and butcher shops often carry duckling from farm-raised sources.
Piercing the skin of the duckling releases much of the unwanted fat. Using a fork, pierce the skin all over, especially at the breast, but do not pierce the flesh.
Per serving: Calories 485 (Calories from Fat 215); Total Fat 24g (Saturated Fat 7g); Cholesterol 155mg; Sodium 230mg; Total Carbohydrate 19g (Dietary Fiber 1g); Protein 49g
Percent Daily Value*: Vitamin A 4%; Vitamin C 24%; Calcium 4%; Iron 14%
Exchanges: 7 Lean Meat; 1 Fat
* Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo used with permission from: Betty Crocker Kitchens
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