- Recipes Home
- Interest Groups
Duck In Orange Juice Recipe
|Frozen duckling||5 Pound, thawed and quartered|
|Cooking oil||2 Tablespoon|
|Orange juice||1 Cup (16 tbs)|
|Tomatoes||2 , peeled, seeded, and chopped|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Toasted slivered almonds||1⁄4 Cup (4 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Dried oregano||1⁄8 Teaspoon, crushed|
|Dry sherry||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
Serving size: Complete recipe
Calories 5508 Calories from Fat 2641
% Daily Value*
Total Fat 293 g450.7%
Saturated Fat 71.9 g359.3%
Trans Fat 0 g
Cholesterol 3084.5 mg
Sodium 2340.5 mg97.5%
Total Carbohydrates 118 g39.3%
Dietary Fiber 11.6 g46.5%
Sugars 58.6 g
Protein 572 g1143.3%
Vitamin A 66.6% Vitamin C 397.7%
Calcium 40% Iron 451.7%
*Based on a 2000 Calorie diet
In 12-inch skillet brown duckling pieces slowly on both sides in hot oil; drain off fat.
Add orange juice, tomatoes, onion, garlic, almonds, raisins, parsley, bay leaf, thyme, oregano, and 1/2 teaspoon salt.
Cover and simmer 45 to 50 minutes or till duckling is tender.
Remove to serving plate; keep warm.
Skim excess fat from pan juices; measure juices.
Add water, if necessary, to make 1 1/4 cups; return to skillet.
Stir sherry into flour; stir into skillet mixture.
Cook and stir till thickened and bubbly.
Season to taste with salt and pepper.
Spoon over duckling.