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Suggest a better descriptionSprinkle vinegar on inside and outside of duck, let sit 5 minutes. Season with salt and pepper. Slit breast of ducks and stuff with mixture of onions and bell pepper. Use remaining onions and bell pepper mixture along with celery to stuff duck cavity. Bake at 400 for 2 hours, covered. Uncover and bake for 15 minutes or until ducks are brown. As soon as ducks are done, remove onion mixture from cavity and stuff with favorite rice dressing. Serve ducks on platter with extra dressing and garnish with tomatoes and parsley. Serves 4. Festival: Gueydan Duck Festival; August 25-28, 1995. Recipe by: Cajun Country Recipes Posted to bbq-digest V5 #738 by rhurley@carbon.cudenver.edu on Dec 02, 97
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Serving Size: 1 Serving (304g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 582 | ||
Calories from Fat: 370 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.1g | 55 % | |
Saturated Fat 13.6g | 68 % | |
Monounsaturated Fat 18.4g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 216mg | 66 % | |
Sodium 194.4mg | 7 % | |
Potassium 723.3mg | 19 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.2g | ||
Protein 47.4g | 68 % | |
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. |
Calories per serving: 582
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