Duck A L'Orange Recipe

Summary

Preparation Time7 MinCooking Time1 Hr 0 Min
Ready In1 Hr 7 MinDifficulty LevelMedium
Health IndexAverageCuisine
CourseMethod
Main Ingredient

Ingredients

 Duck4 Pound (2 Kilogram)
 Freshly ground black pepper To Taste
 Rosemary sprig/1/2 teaspoon dried2
 Thyme sprig/1/2 teaspoon dried2
 Garlic1 Clove (5 gm), crushed
 Olive oil1 Tablespoon
 Orange juice16 Fluid Ounce (2 Cups, 500 Milliliter)
 Finely grated orange rind1 Tablespoon
 Brown sugar1 Tablespoon
 Oranges3 , segmented and all white pith removed
 Brandy2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 4554 Calories from Fat 2640

% Daily Value*

Total Fat 293 g450.9%

Saturated Fat 93.9 g469.4%

Trans Fat 0 g

Cholesterol 1451.5 mg

Sodium 1024.3 mg42.7%

Total Carbohydrates 127 g42.4%

Dietary Fiber 15.5 g61.9%

Sugars 98.5 g

Protein 324 g647.5%

Vitamin A 79.8% Vitamin C 958.3%

Calcium 41.5% Iron 435.5%

*Based on a 2000 Calorie diet

Directions

1. Season duck with black pepper and place rosemary, thyme and garlic in cavity. Pierce skin of duck several times with a fork and brush with oil. Place duck on a wire rack set in a heatproof baking dish and bake at 180°C/350°F/Gas 4 for 1 hour or until tender. Remove duck from pan, cover, set aside and keep warm.
2. Skim fat from pan juices, stir in orange juice, orange rind, sugar, orange segments and brandy and bring to the boil. Reduce heat and simmer, stirring, for 10 minutes or until sauce is reduced by one-third.
3. To serve, carve duck, arrange on a serving platter and pour over sauce.
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