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Ducks With Oranges In Casserole

  Young ducks 2
  Fat 1 Tablespoon
  Carrots 6 Small, sliced
  Frozen peas 1 Cup (16 tbs)
  Onions 3 Small, sliced
  Canned lima beans 1 Cup (16 tbs)
  Flour 2 Tablespoon
  Orange juice 4 Cup (64 tbs)
  Currant jelly 1 Cup (16 tbs)
  Cranberry juice 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Mashed potatoes 3 Cup (48 tbs)
  Bacon slices 6
  Paprika 1⁄4 Teaspoon
  Chopped parsley 1⁄4 Cup (4 tbs)

Cut ducks into serving pieces; brown in frying pan in small amount melted fat, reserving drippings in pan.
Place carrots, peas, onions and lima beans in 10 x 15-inch roasting pan with 1 cup water.
Place browned duck pieces over vegetables; cover.
Bake at 375 degrees for 1 hour.
Combine flour, juice of oranges and grated rind, reserving some of rind for topping, jelly, cranberry juice, salt and pepper.
Thin with small amount of liquid from ducks and vege- tables.
Season with additional salt, if desired.
Sim- mer orange juice mixture until well blended.
Spread duck pieces with mashed potatoes.
Cut bacon slices into halves.
Top potatoes with 2 halves of bacon.
Sprinkle with paprika, reserved orange rind and chopped parsley.
Return to oven.
Bake at 475 de- grees until bacon is crisp.

Recipe Summary

Difficulty Level: 
Main Dish
Party, Healthy

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 625 Calories from Fat 110

% Daily Value*

Total Fat 12 g18.8%

Saturated Fat 3.3 g16.6%

Trans Fat 0 g

Cholesterol 125.5 mg41.8%

Sodium 418.6 mg17.4%

Total Carbohydrates 99 g33%

Dietary Fiber 8.6 g34.2%

Sugars 30 g

Protein 31 g62.6%

Vitamin A 78.9% Vitamin C 147.2%

Calcium 3.7% Iron 20.4%

*Based on a 2000 Calorie diet

Ducks With Oranges In Casserole Recipe