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Duck a L'Orange

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Submitted by ray

YIELD

6 servings

PREP

20 min

COOK

30 min

READY

50 min

Ingredients

6 2.7
POUNDS KG DUCK
cut
½ 118
CUP ML RED WINE *
1 15
TABLESPOON ML ORANGE ZEST
1 1
EACH EACH GARLIC CLOVES
minced
3 45
TABLESPOONS ML VEGETABLE OIL
1 15
TABLESPOON ML POTATO STARCH *
1 ¼ 296
CUPS ML ORANGE JUICE
1 15
TABLESPOON ML HONEY
¼ 1.3
TEASPOON ML GINGER
0.6
TEASPOON ML BLACK PEPPER
1 237
CUP ML ORANGES
sections *

Directions

Puncture duckling generously with fork; place on rack in roasting pan.

Pour most of the sweet red wine over duckling pieces.

Roast in slow oven (325 deg), basting occasionally, allowing 25 minutes/pound.

In medium saucepan, sauté orange peel and garlic in oil.

Mix in potato starch until smooth.

Slowly add orange juice, honey and remaining wine.

Simmer (1 min).

Mix in ginger, pepper and orange sections; simmer (5 min).

Serve hot sauce with roast duckling.

* not incl. in nutrient facts Arrow up button

Comments


anonymous

I love duck

 

 

Nutrition Facts

Serving Size 518g (18.3 oz)
Amount per Serving
Calories 1006 51% from fat
 % Daily Value *
Total Fat 58g 88%
Saturated Fat 20g 99%
Trans Fat 0g
Cholesterol 404mg 135%
Sodium 296mg 12%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 214g
Vitamin A 8% Vitamin C 32%
Calcium 6% Iron 69%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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