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    You are in: Home / Recipes / Canvasback Ducks With Pecan Stuffing Recipe
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    Canvasback Ducks With Pecan Stuffing

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    Molly53's Note:

    For the duck hunters. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

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    Ingredients:

    Servings:

    Units: US | Metric

    Pecan Stuffing

    Ducks

    • 2 (2 1/2 lb) ducks (canvasbacks or mallards are called for in this recipe, but any whole duck will do)
    • salt and pepper
    • 6 slices bacon

    Sauce

    Directions:

    1. 1
      Assemble stuffing; combine crumbs, onions, raisins, nuts, and salt.
    2. 2
      Add milk to beaten eggs and stir into dry mixture and mix well.
    3. 3
      Dress ducks, rub inside with salt and pepper and fill lightly with stuffing.
    4. 4
      Lace openings closed.
    5. 5
      Place breast down in an open roasting pan and arrange 3 strips of bacon on each duck.
    6. 6
      Roast at 350F, allowing 20 to 25 minutes per pound.
    7. 7
      While duck is baking, mix the ketchup, worcestershire sauce, A-1 sauce, and chili sauce together.
    8. 8
      Twenty minutes before serving time, turn the ducks breast side up; pour fat from roasting pan and baste with sauce.
    9. 9
      Garnish with parsley and serve with remaining sauce.

    Browse Our Top Whole Duck Recipes

    Ratings & Reviews:

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    Nutritional Facts for Canvasback Ducks With Pecan Stuffing

    Serving Size: 1 (385 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 838.7
     
    Calories from Fat 545
    64%
    Total Fat 60.5 g
    93%
    Saturated Fat 17.1 g
    85%
    Cholesterol 153.5 mg
    51%
    Sodium 1380.4 mg
    57%
    Total Carbohydrate 56.5 g
    18%
    Dietary Fiber 4.6 g
    18%
    Sugars 28.5 g
    114%
    Protein 21.6 g
    43%

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