Try this Honey Glazed Duckling with Kumquats And a Cinnamon Pilaff recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 190C/375Fgas 5. Remove any excess fat from the duck and pierce the duck skin all over with a fork. Rub salt lightly into the skin. Heat the oil in a large pan and colour the duck, turning frequently. Place the duck on to its side and cook in the oven for approximately 10 minutes. Turn the duck on to the opposite side and repeat the process. Place duck on its back and baste. Cook for an additional 20 minutes. Drain off any excess fat and coat the duck with the redcurrant jelly. Squeeze over the lemon juice, cook for a further 40 minutes. Remove the duck and keep warm. Add the onion to the pan, cook lightly and stir in the ginger and coriander. Add the stock and bring to the boil, add the kumquats, blend well and serve. Pilaff: Wash and drain the rice, then put into a pan with the stock and bring to a simmer. Add the cinnamon sticks, cover and cook at low heat for 20 minutes. Add the butter, raisins and almonds, cover and leave to rest undisturbed for 5 minutes. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (4235g) | ||
Recipe Makes: 1 | ||
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Calories: 10062 | ||
Calories from Fat: 7626 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 847.4g | 1130 % | |
Saturated Fat 286g | 1430 % | |
Monounsaturated Fat 400g | ||
Polyunsanturated Fat 109.7g | ||
Cholesterol 1621mg | 499 % | |
Sodium 4058.3mg | 140 % | |
Potassium 7615.4mg | 200 % | |
Total Carbohydrate 302.7g | 89 % | |
Dietary Fiber 22.1g | 88 % | |
Sugars, other 280.6g | ||
Protein 294.4g | 421 % | |
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: 10062
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