- thermometer reads 180° for duck and 165° for stuffing. Drain
- fat as it accumulates during roasting. Cover duck with foil and let
- stand for 20 minutes before removing stuffing and carving. Yield: 4
Nutrition Facts: 4 ounces cooked meat with skin equals 606 calories, 44 g fat (14 g saturated fat), 108 mg cholesterol, 589 mg sodium, 26 g carbohydrate, 2 g fiber, 26 g protein.