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 |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Apricot | 1 medium (35g) | 17 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Syrup | 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 (3 to 5 pounds)
- 1 teaspoon salt
- 1 medium onion, quartered
- 1 cup golden seedless raisins
- 1 17-ounce can apricot halves (drain; reserve syrup)
- 3 cups hot cooked rice
- 2 teaspoons sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon poultry seasoning
- 1/8 teaspoon ground black pepper
- 1 1/2 tablespoons chopped parsley for garnish
- =
Directions
Sprinkle duckling's body and cavities with salt. Stuff onion into body cavity. Place duckling on rack in large roasting pan. Roast at 350 degrees about 45 minutes per pound or until thermometer reads 180 F to 185 F.
Meanwhile, marinate raisins in apricot syrup. Chop 1 cup of apricot halves and toss with rice, sugar, raisins and spices; heat thoroughly in large skillet. Quarter duckling and serve with fruited rice. Garnish with remaining apricot halves and with parsley.