Christmas Duck (Pato de Natal)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 young duck, 4 to 5 pounds 1 cup wine 1 clove garlic, minced
juice of 1 lemon 2 teaspoons salt 1 tablespoon chopped parsley
1 tablespoon chopped chives or green-onion tops duck giblets 1 tablespoon butter
1 dash nutmeg 1 dash pepper 1/2 pound chestnuts, boiled and chopped
1/4 pound salt pork 1/4 pound bacon



1 Soak duck overnight in wine, garlic, lemon juice, 1 teaspoon salt, parsley, and chives or green onions. Next day, drain and wipe thoroughy and fill with the following stuffing: chop the giblets, mix with melted butter, nutmeg, pepper, chestnuts, and 1 teaspoon salt. Wrap in aluminum foil, first placing slices of bacon and salt pork over breast. Roast in a 375 degree oven for 1-1/2 hours, test to see if tender, remove foil, first placing slices of bacon and salt pork over breast. Roast in a 375-degree oven for 1-1/2 hours, test to see if tender, remove foil, and serve whole on hot platter.

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