Braised Duck A L Orange
|Long island duckling/8 pound duck||6 Pound|
|Stock/Strong consomme / 2 beef bouillon cubes in 1 cup hot water||1 Cup (16 tbs)|
|White wine/Italian vermouth / orange juice||1 Cup (16 tbs)|
Peel 2 oranges and quarter.
Remove the inner pulp from peel and cut peel in thin strips to make 1 tablespoon.
Dress and clean duck, rub with salt and pepper, and cook in butter in heavy pan until skin is well browned.
Add stock, orange quarters and peel.
Cover closely and simmer until tender, about 2 hours.
Remove duck, place on hot platter, and keep warm while making sauce.
Serving size: Complete recipe
Calories 6421 Calories from Fat 3117
% Daily Value*
Total Fat 347 g533.6%
Saturated Fat 110.9 g554.7%
Trans Fat 0 g
Cholesterol 3832.8 mg1277.6%
Sodium 2669.1 mg111.2%
Total Carbohydrates 70 g23.5%
Dietary Fiber 11.5 g46.1%
Sugars 45.9 g
Protein 676 g1352%
Vitamin A 51.7% Vitamin C 485.1%
Calcium 46.6% Iron 499.4%
*Based on a 2000 Calorie diet