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Succulent roast duck, with Asian veg, with clementines, cashews, and cranberry, make this a taste delight. The addition of Ruiby Port wine gives a little zing to the sauce.
Prep 20 min
Cook 3 hours
Serves 4

Prep time:
Cook time:
Servings: 4


Cost per serving $0.80 view details
  • 1 medium-sized wild or domesticated duck
  • 3 clementines
  • stuffing bread, or whole-wheat with sage, parsley, thyme and rosemary added (amt your preference)
  • 1/2 medium-sized onion, finely chopped
  • 1/2 cup celery, finely chopped
  • ½ cup salted cashews
  • cranberry jelly or cranberry sauce (NOT cranberry flavored Jello!) 1 can
  • 2 oz. Ruby port wine
  • salt/pepper to taste


  1. wash duck inside and out
  2. remove neck and giblets
  3. place 1 peeled clementine inside open cavity. ***This draws out excess grease and is not eaten after cooking.
  4. Make stuffing with the bread, add celery, onion, cashews, and remaining clementines.
  5. Add salt and pepper to taste.
  6. Roast 3 hours on low to moderate flame (325 to 350* in electric oven)
  7. The Sauce:
  8. Combine the port wine with the cranberry jelly or sauce . Cook until the sauce reduces by nearly a third.
  9. Pour over the sliced duck to serve. Serve alongside steamed Asian vegetables.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 132g
Recipe makes 4 servings
Calories 308  
Calories from Fat 81 26%
Total Fat 9.58g 12%
Saturated Fat 1.96g 8%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 797mg 33%
Potassium 327mg 9%
Total Carbs 49.49g 13%
Dietary Fiber 3.1g 10%
Sugars 13.22g 9%
Protein 7.84g 13%


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