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Ingredientes
- 2 x Wild Duck
- 3 ounce Butter
- Â Â Salt
- Â Â Freshly Grnd Black Pepper
- 1/2 tsp Grnd Ginger
- 1 x Bouquet Garni
- 1 x Clove Garlic, Finely Minced
- 8 sm Apples
- 1 ounce Butter, To 2
- 4 Tbsp. Red Currant Jelly
- 2 Tbsp. Wine Vinegar
- 4 ounce Port Wine
- 1 med Orange, Juice Of
Direcciones
- Brown duck in butter. Season with salt and pepper. Add in the ginger, bouquet garni and garlic. Cover and cook 50 to 60 min, basting occasionally, over medium heat.
- Peel and core the apples. Bake with butter at 350f. till golden.
- Heat jelly in the vinegar and keep hot.
- Place ducks on serving platter. Arrange apples around duck; coat with a spoonful of the jelly.
- Skim fat from pan liquid; stir in Port and orange juice. Bring to a boil; adjust seasonings. Strain before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 540g | |
| Recipe makes 4 servings | |
| Calories 800 | |
| Calories from Fat 428 | 54% |
| Total Fat 48.12g | 60% |
| Saturated Fat 22.82g | 91% |
| Trans Fat 0.0g | |
| Cholesterol 191mg | 64% |
| Sodium 266mg | 11% |
| Potassium 786mg | 22% |
| Total Carbs 58.83g | 16% |
| Dietary Fiber 7.3g | 24% |
| Sugars 43.09g | 29% |
| Protein 29.54g | 47% |
