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Duck With Orange Recipe
|Duckling||5 Pound (1 Piece)|
|Clear honey||2 Tablespoon|
|Gravy browning||2 Drop|
|Fresh orange juice||1⁄4 Pint|
|Red wine||1⁄4 Pint|
|Red currant jelly||1 Tablespoon|
|Orange||1 , thinly sliced|
|Watercress||1 Bunch (100 gm)|
Serving size: Complete recipe
Calories 5163 Calories from Fat 2231
% Daily Value*
Total Fat 247 g380.6%
Saturated Fat 66.4 g332.2%
Trans Fat 0 g
Cholesterol 3084.5 mg
Sodium 2392.3 mg99.7%
Total Carbohydrates 119 g39.6%
Dietary Fiber 10.3 g41.4%
Sugars 75.8 g
Protein 564 g1127.8%
Vitamin A 81.1% Vitamin C 477%
Calcium 46.5% Iron 422.5%
*Based on a 2000 Calorie diet
Peel the zest from the orange and cut in thin strips.
Discard the pith then divide the orange in segments.
Put the segments in the body cavity of the duckling.
Put in a meat tin and prick the entire body with a fork.
Roast at 325Â°F, Gas Mark 3 for 2 1/2-3 hours.
Cover the duck neck and giblets with water and cook until tender.
Strain and reserve 1/2 pint (1 1/4 cups) stock.
Remove the duckling from the oven and raise the oven temperature to 350Â°F, Gas Mark 4.
Pour off the dripping.
Brush the duckling with the honey, mixed with gravy browning.
Roast for a further 30 minutes.
Put 4 tablespoons (5T) dripping in a pan then blend in the flour.
Stir in the stock, orange juice, wine and reserved strips of orange zest.
Simmer until the sauce has reduced by a third.
Add and dissolve the redcurrant jelly.
Put the duck on a hot serving dish.
Spoon over a little of the sauce and serve the rest separately.
Put the orange segments from the body cavity onto the breast of the duck and garnish with halved orange slices and sprigs of watercress.