Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Blackberry | 1 cup (144g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 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
- 2 (5 to 5½ pound) dressed ducklings
- 2 medium onions, quartered
- 2 medium apples
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 quart water
- 2 cups chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 (16-oz) cans blackberries, undrained
- ¼ cup cointreau
- ¼ cup blackberry jam
- 1 tablespoon + 1 teaspoon all-purpose flour
- 1 tablespoon + 1 teaspoon butter, softened
Directions
Remove giblets and neck from ducklings, set aside.
Prick fatty areas of ducklings (not breast) with a fork at intervals.
Stuff each cavity with quartered onion and apple.
Close cavity of ducklings with skewers.
Sprinkle with salt and pepper.
Fold neck skin under and place ducklings, breast side up, on a rack in a large roasting pan.
Bake, uncovered, at 350°F for 2 hours or until drumsticks and thighs move easily.
Discard onion and apples.
Set ducklings aside, keep warm.
Combine the reserved giblets and neck, 1 quart water, chopped onion, celery and carrots in a medium saucepan.
Bring to a boil, stirring well.
Reduce heat, cover and simmer 20 to 25 minutes.
Drain mixture, reserving 2 cups of duck stock.
Discard giblets, neck and vegetables.
Drain blackberries, reserving 2 cups blackberry juice.
Set blackberries aside.
Combine scrapings from roasting pan, reserved blackberry juice, cointreau, and reserved duck stock in a medium saucepan.
Bring to a boil, and boil 15 minutes or until liquid is reduced by half.
Make a paste by combining jam, flour and butter.
Gradually add to liquid in pan, stirring well.
Cook over medium heat, stirring constantly, until thickened.
Stir in blackberries.
Cut ducklings in quarters; place under broiler to crisp skin.
Transfer to serving platter.
Serve with blackberry sauce.
Category:Cathy's Recipes
Category:Duck Recipes
Category:Onion Recipes
Category:Apple Recipes
Category:Celery Recipes
Category:Carrot Recipes
Category:Blackberry Recipes
Category:Cointreau Recipes