Try this Roast Duckling a la Orange recipe, or contribute your own.
Suggest a better descriptionRecipe by: Joe Mannke of Rotisserie for Beef and Bird, Houston, TX Preparation Time: 2:00 STEP ONE: Prepare the Duckling and Basic Brown Sauce-- Trim the duck of excess fat at the base of the tail. Rub the inside with the seasoning salt and rosemary. Preheat oven to 450 degrees F. Place the duckling in a roasting pan, add 1/2 cup of water, and roast for 1-1/2 hours, basting occasionally. Remove the duckling from the oven and keep warm. Pour off all but two tablespoons of fat from the roasting pan, add the onions and celery, and saute until tender. Add two cups of brown sauce. Boil for 20 minutes. The basic sauce is now ready for additional flavoring. STEP TWO: Prepare the Orange Sauce-- Melt the butter, vinegar, and sugar in a saucepan and boil until the liquid caramelizes. Add the orange juice, mustard, and basic brown sauce and bring to a boil. Strain the sauce, then thicken with cornstarch and season with Grand Marnier.
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Serving Size: 1 Serving (1178g) | ||
Recipe Makes: 8 | ||
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Calories: 2156 | ||
Calories from Fat: 1402 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 155.8g | 208 % | |
Saturated Fat 42.2g | 211 % | |
Monounsaturated Fat 73.5g | ||
Polyunsanturated Fat 13.8g | ||
Cholesterol 9904.6mg | 3048 % | |
Sodium 1948.1mg | 67 % | |
Potassium 2564mg | 67 % | |
Total Carbohydrate 34.1g | 10 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 33.9g | ||
Protein 143.8g | 205 % | |
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: 2156
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