Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 1 duck
- 2 whole oranges
- 1 c. orange marmalade
- 1/2 c. vinegar
- 3 tbsp. cornstarch
- 2 c. duck bouillon
Direcciones
- Remove all fat from duck including small glands at base of neck. Wash inside and out. Place neck, gizzard and heart in 4 c. water and cook slowly to make duck bouillon. Peel oranges and place peels inside duck and roast at 375 degrees for time as indicated by weight on package. (About 3 hrs average.)
- When duck is almost done add in marmalade and vinegar to bouillon (you should remove neck and throw away). Add in 3 Tbsp. of cornstarch to water and make paste and then add in to sauce. Allow to thicken then add in the sections of the oranges. Don't overcook. Serve slices of duck topped with sauce.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 12 servings | |
| Calories 383 | |
| Calories from Fat 270 | 70% |
| Total Fat 29.93g | 37% |
| Saturated Fat 10.06g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 64mg | 3% |
| Potassium 176mg | 5% |
| Total Carbs 19.6g | 5% |
| Dietary Fiber 0.2g | 1% |
| Sugars 16.04g | 11% |
| Protein 8.83g | 14% |
