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Ingredients
- 1 duck
- 2 whole oranges
- 1 c. orange marmalade
- 1/2 c. vinegar
- 3 tbsp. cornstarch
- 2 c. duck bouillon
Directions
- Remove all fat from duck including small glands at base of neck. Wash inside and out. Place neck, gizzard and heart in 4 c. water and cook slowly to make duck bouillon. Peel oranges and place peels inside duck and roast at 375 degrees for time as indicated by weight on package. (About 3 hrs average.)
- When duck is almost done add in marmalade and vinegar to bouillon (you should remove neck and throw away). Add in 3 Tbsp. of cornstarch to water and make paste and then add in to sauce. Allow to thicken then add in the sections of the oranges. Don't overcook. Serve slices of duck topped with sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1376g | |
| Calories 4592 | |
| Calories from Fat 3240 | 71% |
| Total Fat 359.17g | 449% |
| Saturated Fat 120.7g | 483% |
| Trans Fat 0.0g | |
| Cholesterol 694mg | 231% |
| Sodium 763mg | 32% |
| Potassium 2115mg | 60% |
| Total Carbs 235.18g | 63% |
| Dietary Fiber 2.5g | 8% |
| Sugars 192.48g | 128% |
| Protein 105.92g | 169% |
