Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pizza | not in our table | 0 |
| Sauce | not in our table | 0 |
| Currant | 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 cup spaghetti or pizza sauce
- 1 ready-to-cook duckling (4 to 4-1/2 pounds)
- Salt and ground black pepper
- 1/4 cup butter or margarine
- 1 cup chopped onion
- 1 cup chopped celery
- 6 cups cooked rice
- 2 tablespoons grated lemon peel
- 1 teaspoon thyme
- 1 teaspoon salt
- 2 cups chopped pecans
- 1 20-ounce can pitted bing cherries
- 3 tablespoons flour
- 2 tablespoons currant jelly
- =
Directions
Season cavity of duckling lightly with salt and pepper.
Stuffing: melt butter in skillet; add onion and celery and cook until tender but not brown. Add rice, peel, thyme, salt and pecans. Drain cherries, reserving juice; measure 1 cup of cherries and cut into quarters. Add to rice mixture; toss lightly to mix well. Stuff duckling.
Truss duckling and place breast side up on rack in shallow roasting pan. Bake at 325 degrees 3 hours, or until done. Spoon remainder of dressing into buttered casserole to cook along with the duckling the last hour of cooking, or freeze the casserole for future use.
Sauce: measure 3 tablespoons fat and drippings from duckling. Heat in skillet; add flour and cook over medium heat until flour is browned. Measure reserved cherry juice; add water to make 2 cups. Stir into mixture in skillet; add remaining cherries and currant jelly and simmer until jelly is melted. Serve duckling accompanied by sauce.