Post by JJ Judkins on Jul 14, 2006 17:38:18 GMT -6
* Exported from MasterCook *
ROAST DUCKLING WITH SHERRY
Recipe By :the California Culinary Academy
Serving Size : 4 Preparation Time :3:00
Categories : Low Fat Main Course
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 small ducklings (2 to 3 lb each)
1/2 teaspoon celery salt
1/2 teaspoon onion salt
1/2 teaspoon celery seed
1/4 teaspoon curry powder
1 teaspoon herbal salt substitute
1/4 teaspoon pepper
1/4 cup minced celery
1/2 cup minced onion
1/2 cup sherry
1. Place ducklings in a large Dutch oven, breasts up. In a small bowl mix
together celery salt, onion salt, celery seed, curry powder, salt
substitute, and pepper. Rub into skin of ducklings. Let marinate 1 hour.
2. Preheat oven to 300 degrees F. Add celery and onion to Dutch oven. Pour
in the 1/2 cup sherry. Place Dutch oven over medium-high heat and brown
ducklings on both sides (about 20 minutes per side). Cover Dutch oven and
bake for 1 hour. Slice and serve.
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Per Serving (excluding unknown items): 622 Calories; 41g Fat (64.0% calories from fat); 48g Protein; 5g Carbohydrate; 1g Dietary Fiber; 216mg Cholesterol; 559mg Sodium. Exchanges: 0 Grain(Starch); 7 Lean Meat; 1/2 Vegetable; 4 Fat; 0 Other Carbohydrates.
NOTES : The rich flavor and elegance of duckling makes it a good alternate
to turkey for special occasions. In this recipe, whole duckling is
rubbed with a savory herb mixture, stuffed with braised
vegetables, and roasted until crisp. Serve with a simple
accompaniment of wok-cooked vegetables, a green salad, roasted
potatoes, and French bread.
Nutr. Assoc. : 5598 0 0 0 0 4828 0 2656 2679 0