Try this Duck with Prune, Thyme And Lemon Stuffing recipe, or contribute your own.
Suggest a better descriptionMix together the breadcrumbs, prunes, lemon rind and juice, thyme and seasoning and use to stuff the cavity of the duck. Prick skin all over with a fork and cook in a preheated oven at 200 ?C, 400 F, Gas Mark 6 for 20 minutes per 0.5kg (1lb). Remove the duck from the roasting tin and keep warm. Add the sherry to the roasting tin and place over a moderate heat for 1 minute, stirring continuously to de-glaze the tin. Add the stock, blended cornflour and seasoning to taste and bring to the boil. Spoon a little gravy over the duck and serve the remaining in a gravy boat. Garnish with fresh thyme and lemon slices. NOTES : A delicious alternative to turkey over the festive period.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (63g) | ||
Recipe Makes: 4 servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 1.3mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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