Try this Wild Duckling with Oranges And Rose Petal Vinegar recipe, or contribute your own.
Suggest a better descriptionHeat the butter and oil in a large frying pan, add the duck supremes and cook slowly for 12 minutes until light golden brown all over. Add the orange brandy and rose petal vinegar, cook for 4 minutes, sprinkle lightly with the flour and cook for a further 5 minutes. Reduce the heat and add the orange juice, courgettes, peppers and leeks, season with salt and freshly milled black pepper. Simmer for 5 minutes until the orange sauce is reduced and thickens. Add half the segments, rind, tarragon and fromage frais cook for a further 2 minutes. Place the breast on to the centre of warm plates on to the noodles, with a little sauce, garnished with segments of orange and fresh tarragon leaves, sprinkle the supreme with fresh strips of orange rind. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (511g) | ||
Recipe Makes: 1 servings | ||
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Calories: 756 | ||
Calories from Fat: 278 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.9g | 41 % | |
Saturated Fat 14.8g | 74 % | |
Monounsaturated Fat 9.7g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 152.4mg | 47 % | |
Sodium 161.9mg | 6 % | |
Potassium 256.1mg | 7 % | |
Total Carbohydrate 102.5g | 30 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 97.9g | ||
Protein 17.6g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 756
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