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Duckling With Star Fruit Sauce

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CATEGORY CUISINE TAG YIELD
Meats, Fruits Cyberealm, Poultry 4 Servings

INGREDIENTS

2 4 lb Domestic Ducklings
Thawed if frozen
1 t Dried Thyme Leaves
1 t Fresh Parsley, chopped
2 Bay Leaves
1 Onion, chopped
1 Carrot, thinly sliced
1 Stalk Celery, chopped
Salt and Pepper
1 c Dry White Wine
1 c Medium Dry Sherry or Port
1/4 c Rice Vinegar
1 t Tomato Paste
7 oz Star Fruit, pared pureed
And sieved, 1/3 cup
Star Fruit for garnish

INSTRUCTIONS

Roast Duckling: Preheat oven to 375øF. Remove giblets and fat from
body cavity of ducklings and reserve for another time. Rinse  ducklings
inside and out with cold water. Pat dry with paper towels.  Stuff
ducklings with thyme, parsley, bay leaves, onion, carrot,  celery and
salt and pepper to taste. Tie legs together with string.  Pierce skin
all over with tip od small knife. Arrrange ducklings on  rack in large
shallow roasting pan.  Roast at 375øF for 1 1/2 to 2 hours until
thermometer inserted  between leg and thigh registers 180øF. Spoon off
fat from roasting  pan several times during baking. Remove ducklings
and rack from pan,  reserving drippings in pan. Keep ducklings warm.
Source; Victoria Magazine, Jan. 1994  Typed for you by Katherine Smith
Cyberealm BBS and home of Kook-Net, Watertown NY 315-786-1120  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 271
Calories From Fat: 38
Total Fat: 4.2g
Cholesterol: 0mg
Sodium: 30.8mg
Potassium: 258mg
Carbohydrates: 53g
Fiber: 1.1g
Sugar: 31.3g
Protein: <1g


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