Ala-Stuffed Duckling with Plum Sauce
Prep: 20 min
Cook: 150 min
Total: 170 min
Serves: 6
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Roast duck feels like a special occasion, and this version earns it with a hearty stuffing of wild rice, bulgur, mushrooms, and water chestnuts that soaks up all the savory juices. Slow roasting renders the skin beautifully while keeping the meat tender, and a bright plum sauce cuts through the richness. It is a memorable centerpiece for a holiday or celebratory dinner.
Ingredients
Ingredients
- 1 Cup Water
- 1/2 Cup Brown And Wild Rice Mix
- 1 1/2 Tbsp Seasoning From Package Mix
- 1/4 Cup Onion - Chopped
- 1/2 Cup Mushrooms - Sliced
- 2 Tbsp Butter (or Margarine)
- 1/2 Cup Ala Bulgar Wheat
- 1 Cup Chicken Broth (or Bouillon)
- 1/4 Tsp Salt
- 1/4 Tsp Thyme
- 1/4 Tsp Marjoram
- 2/3 Cup Water Chestnuts - Cubed
- 2/3 Cup Celery - Chopped
- 4 -5 Lb Duckling
Directions
Directions
- Bring water to a boil; add rice.
- Stir in package seasoning.
- Bring to a boil; reduce heat.
- Cover; simmer for 15 minutes.
- Saute onion and mushrooms in butter in skillet.
- Add Ala; cook until golden.
- Stir in chicken broth, salt, thyme and marjoram; bring to a boil.
- Reduce heat; cover.
- Simmer for 15 minutes.
- Add rice, water chestnuts and celery; mix well.
- Place stuffing in duckling; truss.
- Place duckling on rack in roasting pan, breast side up.
- Roast in preheated oven at 325 degrees for 2 hours and 30 minutes.
Nutrition
Per serving · 6 servingsCalories
550
Fat
30 g
Saturated fat
10 g
Carbohydrates
45 g
Sugar
2 g
Fiber
4 g
Protein
30 g
Sodium
600 mg
Cholesterol
90 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1 Cup Water
- 1/2 Cup Brown And Wild Rice Mix
- 1 1/2 Tbsp Seasoning From Package Mix
- 1/4 Cup Onion - Chopped
- 1/2 Cup Mushrooms - Sliced
- 2 Tbsp Butter (or Margarine)
- 1/2 Cup Ala Bulgar Wheat
- 1 Cup Chicken Broth (or Bouillon)
- 1/4 Tsp Salt
- 1/4 Tsp Thyme
- 1/4 Tsp Marjoram
- 2/3 Cup Water Chestnuts - Cubed
- 2/3 Cup Celery - Chopped
- 4 -5 Lb Duckling
Plum Sauce
Directions
Directions
- Melt butter in skillet.
- Brown liver in butter; add garlic salt.
- Remove liver from skillet; chop fine.
- Set aside in bowl.
- Heat Burgundy and chicken broth in same skillet.
- Stir in flour; cook until thickened.
- Remove from heat.
- Add preserves, grated peel, lemon juice and liver.
- Spread enough sauce over duckling to cover during last 10 minutes of roasting.
- Serve remaining sauce with duckling.
Ingredients
Ingredients
- 2 Tbsp Butter (or Margarine)
- 1 - Liver From Duckling
- 1/4 Tsp Garlic Salt
- 1/3 Cup Burgundy
- 1/2 Cup Chicken Broth (or Bouillon)
- 2 Tbsp All-Purpose Flour
- 1 Cup Plum Preserves
- 1 Tbsp Lemon Peel - Grated
- 1 Tbsp Lemon Juice
