Don't miss another issue…      Subscribe

Duck Michael Gelman

 

20

Yield

4

servings

Prep

20

min

Cook

40

min

Ready

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

1 each duckling
*
1 x salt and black pepper
to taste
*
½ cup orange marmalade
1 cup orange juice, concentrated
frozen
2 8 oz cans sweet cherries with syrup
*
½ cup red wine
*
3 tablespoons brown sugar
2 tablespoons cornstarch

Directions

Season duck with salt and pepper.

Put in a baking pan.

Mix orange marmalade with orange juice concentrate.

Pour over duck.

Bake at 350℉ (180℃) for 20 minutes per pound.

During last half hour raise temp to 425F and baste every 10 minutes with pan juices.

In processor purée cherries for the sauce.

Put in a saucepan with wine, sugar and cornstarch.

Simmer until thick and serve over duck.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 125g (4.4 oz)
Amount per Serving
Calories 2641% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 29mg 1%
Total Carbohydrate 22g 22%
Dietary Fiber 1g 4%
Sugars g
Protein 4g
Vitamin A 6% Vitamin C 166%
Calcium 5% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed