Print
Email
Add a photoServings: 6
Ingredients
- 1 c. brown rice
- 2 c. chicken stock
- 1 c. green onions, sliced 1/8" with tops
- 1 c. diced celery
- 1/2 c. butter
- 5-6 ounce. (1 1/2 c.) sliced fresh mushrooms
- 1 teaspoon salt
- 1 c. pecan pcs, minced
- 1 duckling, about 5 pound rinsed & dry with paper towels
Directions
- Prepare stuffing by cooking rice in chicken stock in covered heavy saucepan till liquid is absorbed, about 40 min. While rice is cooking, saute/fry green onions and celery in skillet in butter till vegetables are tender. Add in mushrooms and saute/fry about 5 min. Stir in salt, cooked rice and pecan pcs. Stuff duck. Preheat oven to 450 degrees. Place duck on rack in roasting pan immediately lower temperature to 350 degrees and roast uncovered till tender allowing about 25 min per lb..
- Allow to rest for 10 min before carving. Serve with stuffing.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 6 servings | |
| Calories 340 | |
| Calories from Fat 205 | 60% |
| Total Fat 23.74g | 30% |
| Saturated Fat 10.63g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 642mg | 27% |
| Potassium 313mg | 9% |
| Total Carbs 27.65g | 7% |
| Dietary Fiber 3.1g | 10% |
| Sugars 1.58g | 1% |
| Protein 6.07g | 10% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
