Duck With Orange Sauce Recipe

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0 votes | 380 views
Servings: 12

Ingredients

Cost per serving $4.41 view details

Directions

  1. 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.)
  2. 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 Serving %DV
Serving Size 114g
Recipe makes 12 servings
Calories 383  
Calories from Fat 270 70%
Total Fat 29.93g 37%
Saturated Fat 10.06g 40%
Trans Fat 0.0g  
Cholesterol 58mg 19%
Sodium 64mg 3%
Potassium 176mg 5%
Total Carbs 19.6g 5%
Dietary Fiber 0.2g 1%
Sugars 16.04g 11%
Protein 8.83g 14%
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