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Suggest a better descriptionPuncture duckling generously with fork; place on rack in roasting pan. Pour most of the sweet red wine over duckling pieces. Roast in slow oven (325 deg), basting occasionally, allowing 25 minutes/pound. In medium saucepan, saute orange peel and garlic in oil.Mix in potato starch till smooth.Slowly add orange juice, honey and remaining wine. Simmer (1 min). Mix in ginger,pepper and orange sections; simmer (5 min). Serve hot sauce with roast duckling.
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Serving Size: 1 Serving (576g) | ||
Recipe Makes: 6 | ||
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Calories: 1913 | ||
Calories from Fat: 1608 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 178.7g | 238 % | |
Saturated Fat 59.4g | 297 % | |
Monounsaturated Fat 84.1g | ||
Polyunsanturated Fat 24.5g | ||
Cholesterol 340.5mg | 105 % | |
Sodium 284.6mg | 10 % | |
Potassium 1149.8mg | 30 % | |
Total Carbohydrate 13g | 4 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 12g | ||
Protein 52.2g | 75 % | |
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: 1913
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