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Add a photoRaciónes: 6
Ingredientes
- 3 x Mallards, oven ready
- Â Â Butter
- 3 x Onions, halved
- Â Â Strips of pared orange rind
- 4 Tbsp. Butter
- 1 x Onion, thinly sliced
- 2 x Orange rinds, grated
- 2Â 1/2 c. Chicken stock or possibly water
- 2 tsp Arrowroot, mixed with the
- Â Â . juice from 1/2 a lemon
- Â Â Salt & pepper to taste
- 1Â 1/4 c. Sauternes (or possibly other sweet . white wine)
- 2 x Orange, peeled, pith removed
- Â Â . and segmented
Direcciones
- To roast the birds, rub the skin with butter and inside each put one onion and a few strips of pared orange rind. Put the birds into a roasting tin with 1 pint / 2 1/2 c. / 600ml of water. Roast them in a preheated warm oven (4250F / 2200C / gas 7) for about 45 min.
- Meanwhile, make the sauce. Heat the butter, add in the onion and cook till the onion is soft and translucent/soft. Add in the grated orange rind and stock or possibly water. Bring the liquid to simmering point and simmer for 5 min, with the pan uncovered. Stir a little of the warm liquid into the arrowroot and lemon mix, then pour this back into the saucepan and stir till the sauce boils. The arrowroot gives a clear sauce. Season to taste with salt and pepper, and pour in the Sauternes. (You can make the sauce to this stage in the morning for dinner which evening and just reheat to serve.) Add in the orange segments just before serving. Serve the sauce separately .
- London
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 6 servings | |
| Calories 235 | |
| Calories from Fat 203 | 86% |
| Total Fat 23.11g | 29% |
| Saturated Fat 14.59g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 321mg | 13% |
| Potassium 178mg | 5% |
| Total Carbs 5.95g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.63g | 2% |
| Protein 1.91g | 3% |
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