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Ingredientes
- 1 (5-6 lb.) cut duck
- 1/2 c. red wine
- 1 tbsp. orange peelings
- 1 clove garlic, chopped
- 3 tbsp. salad oil
- 1 tbsp. potato starch
- 1 1/4 c. orange juice
- 1 tbsp. honey
- 1/4 teaspoon ginger
- 1/8 teaspoon pepper
- 1 c. orange sections
Direcciones
- Puncture duckling generously with fork; place on rack in roasting pan. Pour most of the sweet red wine over duckling pcs. Roast in slow 325 degree oven, basting occasionally, allowing 25 min per lb..
- In medium saucepan, saute/fry orange peel and garlic in oil. Fold in potato starch till smooth. Slowly add in orange juice, honey and remaining wine. Simmer 1 minute. Fold in ginger, pepper and orange sections; simmer 5 min. Serve warm sauce with roast duckling. 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 12 servings | |
| Calories 663 | |
| Calories from Fat 561 | 85% |
| Total Fat 62.32g | 78% |
| Saturated Fat 20.37g | 81% |
| Trans Fat 0.0g | |
| Cholesterol 114mg | 38% |
| Sodium 96mg | 4% |
| Potassium 388mg | 11% |
| Total Carbs 5.25g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 3.72g | 2% |
| Protein 17.47g | 28% |
