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Duck Michael Gelman

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Submitted by LiL Angel Grl14

YIELD

4 servings

PREP

20 min

COOK

40 min

READY

Ingredients

1 1
EACH EACH DUCKLING *
1 1
X X SALT AND BLACK PEPPER
to taste *
½ 118
1 237
2 2
8 OZ CANS 8 OZ CANS SWEET CHERRIES WITH SYRUP *
½ 118
CUP ML RED WINE *
3 45
TABLESPOONS ML BROWN SUGAR
2 3E+1
TABLESPOONS ML 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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 125g (4.4 oz)
Amount per Serving
Calories 264 1% 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?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 

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