Duckling Bordeaux Recipe
Ingredients
| Duckling | 4 1⁄2 Pound, quartered (3 1/2- 4 1/2) | |
| Flour | 2 Tablespoon | |
| White wine | 3⁄4 Cup (12 tbs) | |
| Orange marmalade | 1⁄2 Cup (8 tbs) | |
| Vinegar | 1 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Chicken broth | 1⁄3 Cup (5.33 tbs) | |
| Butter | 1 Tablespoon | |
| Pepper | 1⁄4 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 4918 Calories from Fat 2108
% Daily Value*
Total Fat 234 g360%
Saturated Fat 67.4 g337%
Trans Fat 0 g
Cholesterol 2808.3 mg936.1%
Sodium 2878.3 mg119.9%
Total Carbohydrates 141 g47.1%
Dietary Fiber 2.2 g8.6%
Sugars 103.9 g
Protein 505 g1010.4%
Vitamin A 9.6% Vitamin C 108.8%
Calcium 25.6% Iron 383.2%
*Based on a 2000 Calorie diet
Directions
Place duckling on plastic cooking rack in 2 quart utility dish.
Cover with paper toweling.
Cook in Radarange oven 10 minutes, turn dish 180° after 5 minutes cooking time.
Drain off fat.
Mix marmalade and soy sauce.
Reserve 1/4 cup of the mixture for sauce, use remainder to baste: duckling.
Cook 10 minutes more in oven, turning dish 180° after 5 minutes.
Drain fat.
To prepare sauce; melt butter in oven 30 seconds, stir in flour.
Add all remaining ingredients.
Stir, cook in oven 2 minutes.
Stir with a wire whisk.
Cook 30 seconds more, stir.
Pour sauce over duckling, cook in oven 5 minutes more.
Chef
