Estimated Nutrition (whole recipe, rough)
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Duck | 100g cooked with skin | 337 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Orange | 1 medium (131g) | 62 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Syrup | not in our table | 0 |
| Red Currant | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 duckling, 4 to 5 pounds, thawed
- salt
- 2/3 cup duck or chicken broth
- 1 17-ounce can pitted dark sweet cherries, drained (reserve syrup)
- 3 tablespoons kirsch
- 2 tablespoons red currant jelly
- 1 tablespoon butter or margarine
- 1/2 teaspoon salt
- 1/2 teaspoon grated orange peel
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/2 cup pineapple tidbits
- 3 cups hot cooked rice
- 1/4 cup slivered almonds, toasted
- =
Directions
Prick skin of duckling with fork; sprinkle with salt and pepper. Place breast side up on rack in roasting pan. Roast at 350 degrees 2 hours or until tender.
Meanwhile, in small saucepan, combine broth, 1/3 cup syrup, kirsch, jelly, butter, salt, orange peel and cornstarch dissolved in water. Cook, stirring, until clear and thickened. Add cherries and pineapple; heat through.
Combine rice and almonds. Serve duck and sauce over beds of fluffy rice mixture.