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Suggest a better descriptionAM 21 dec: thaw duck 100%
PM 22 dec:
- trim fat off thawed duck, rinse thoroughly and pat dry
- spike holes into the fat layer
- pour 3l orange juice and a sjat sherry into a big balje, mix liquids well
- place duck, breast down, into 'marinade'
PM 23 dec: turn the duck over
PM 24 dec:
ca. kl. 17.00:
- heat the oven to 200C fan, remove the bradepande and place the grill on the lowest level
- slice two slices of orange and the remainder into quarters
- remove duck from 'marinade' and fill cavity with orange quarters and tie legs together with cotton string
- place the duck, breast up, into a large stegepose (5 - 10kg) in an ovnfastfad
- close stegepose with lock and cut a hole into the top
ca. kl. 17.15:
- when oven has reached 200C, place duck into the oven for 15 minutes (use a timer)
ca. kl. 17.30:
- turn the heat down to 180C and continue cooking for 2 hrs 15 minutes (use a timer)
ca. kl. 19.45:
- switch oven off and remove duck
- drain the fat before removing duck from stegepose
- leave duck to rest on a fad while you prepare to serve, ca. kl. 20.00
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (3000g) | ||
Recipe Makes: Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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. |
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