| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood | Dressings, Duck, Game, Poultry, Seafood | 1 | Servings | |
INGREDIENTS
| JUDY GARNETT PJXG05A | ||
| 1 | t | Salt |
| 1/4 | t | Pepper |
| 1 | qt | Bread stuffing mix |
| 1 | c | Oysters |
| 1/4 | c | Butter |
| 1/4 | c | Lemon juice |
| 1/4 | t | Paprika |
| 1/8 | t | Thyme |
INSTRUCTIONS
Season duck cavity with salt and pepper. Add oysters, drained and chopped, to bread stuffing. Use oyseter liquid as part of liquid to moisten. LIghtly stuff duck. Place remainder in separate pan to bake with duck. Mix butter, lemon juice, paprika and thyme. Bake duck on rack in covered roaster in 325 deg. oven for about 2 1/2 hours. Baste often with lemon mixture. Baste dressing with duck drippings. remove cover at the last to brown duck. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 3926
Calories From Fat: 678
Total Fat: 77.1g
Cholesterol: 131.1mg
Sodium: 15079.1mg
Potassium: 2330.2mg
Carbohydrates: 696.3g
Fiber: 29.6g
Sugar: 76.7g
Protein: 100.6g