Try this Duck with Chestnuts recipe, or contribute your own.
Suggest a better descriptionThis dish, Spanish in origin, is rich in flavour and well worth the effort. Well beforehand, disjoint a large duck by cutting it into 2 breast pieces and 4 leg and thigh pieces. Use the back, neck and wings to make a good strong stock. Remove the excess fat and render for use another day. Parboil and peel 1/2 kg chestnuts. Heat a large, dry frying pan to very hot and saute the duck pieces until golden on all sides. Pour off all but 1 tablespoon of the fat which will have accumulated in the pan and gently fry a finely chopped large onion. When it is golden, add the zest and juice of 2 large oranges and stir to deglaze the pan. Put the duck legs into a large saucepan, pour the orange- onion mixture over them and add enough duck stock to cover and several sprigs of thyme. Simmer for 30 minutes. Then add the duck breasts and chestnuts and, if necessary, more stock to cover and cook for 20 minutes longer or until fork-tender. Remove the duck and chestnuts to a serving dish and keep warm while boiling the sauce hard to reduce until syrupy. Add a tablespoon of red currant jelly, adjust the seasoning and pour the sauce over the duck and chestnuts. Serve. Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, 5/4/93. Courtesy Mark Herron.
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Serving Size: 1 Serving (534g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2871 | ||
Calories from Fat: 2271 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 252.4g | 336 % | |
Saturated Fat 84.4g | 422 % | |
Monounsaturated Fat 119.5g | ||
Polyunsanturated Fat 33.3g | ||
Cholesterol 481.8mg | 148 % | |
Sodium 403.2mg | 14 % | |
Potassium 2139.1mg | 56 % | |
Total Carbohydrate 67.7g | 20 % | |
Dietary Fiber 12.3g | 49 % | |
Sugars, other 55.4g | ||
Protein 76.7g | 110 % | |
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: 2871
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