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Duck with Chestnuts















Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium


1 large duck
1 pound chestnuts
2 large oranges


Well beforehand, disjoint a large duck by cutting it into 2 breast pieces and 4 leg and thigh pieces.

Use the back, neck and wings to make a good strong stock.

Remove the excess fat and render for use another day.

Parboil and peel ½ kg chestnuts.

Heat a large, dry frying pan to very hot and sauté the duck pieces until golden on all sides.

Pour off all but 1 tablespoon of the fat which will have accumulated in the pan and gently fry a finely chopped large onion.

When it is golden, add the zest and juice of 2 large oranges and stir to deglaze the pan.

Put the duck legs into a large saucepan, pour the orange- onion mixture over them and add enough duck stock to cover and several sprigs of thyme.

Simmer for 30 minutes.

Then add the duck breasts and chestnuts and, if necessary, more stock to cover and cook for 20 minutes longer or until fork-tender.

Remove the duck and chestnuts to a serving dish and keep warm while boiling the sauce hard to reduce until syrupy.

Add a tablespoon of red currant jelly, adjust the seasoning and pour the sauce over the duck and chestnuts.



* not incl. in nutrient facts

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Nutrition Facts

Serving Size 95g (3.4 oz)
Amount per Serving
Calories 450% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 9%
Sugars g
Protein 2g
Vitamin A 2% Vitamin C 30%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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