Roast Duck With Orange Sauce
|Duck||5 Pound (1 Bird)|
|Butter||1⁄4 Cup (4 tbs), melted|
|Cider vinegar||2 Tablespoon|
|Chicken broth||1 Cup (16 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Orange peel||1 Tablespoon, grated|
|Lemon juice||1 Teaspoon|
Tuck wing tips under back of duck.
Brush with melted butter.
Place breast side up on trivet in broiler pan.
In 1 1/2 -quart casserole, combine vinegar and sugar.
Microwave at HIGH (10) 2 minutes, until lightly browned; stir after 1 minute.
Add broth, orange juice, orange peel, lemon juice and cornstarch; stir until smooth.
Microwave at HIGH (10) 4 to 6 minutes, until clear and thickened, stirring every 2 minutes.
Baste duck with orange sauce.
Convection Bake at 325°F for 1 3/4 to 2 hours, spooning off fat occasionally.
Baste with reserved orange sauce frequently during last 15 minutes of baking time.
Serving size: Complete recipe
Calories 5507 Calories from Fat 3513
% Daily Value*
Total Fat 391 g600.9%
Saturated Fat 143.2 g716.1%
Trans Fat 0 g
Cholesterol 1935.3 mg645.1%
Sodium 1885.5 mg78.6%
Total Carbohydrates 76 g25.3%
Dietary Fiber 2.1 g8.5%
Sugars 41.7 g
Protein 398 g795.7%
Vitamin A 74.3% Vitamin C 337.7%
Calcium 16.8% Iron 527.4%
*Based on a 2000 Calorie diet