You are here

Duck In Orange Juice

Mexican.Chef's picture
  Frozen duckling 5 Pound, thawed and quartered
  Cooking oil 2 Tablespoon
  Orange juice 1 Cup (16 tbs)
  Tomatoes 2 , peeled, seeded, and chopped
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Toasted slivered almonds 1⁄4 Cup (4 tbs)
  Raisins 1⁄4 Cup (4 tbs)
  Snipped parsley 1⁄4 Cup (4 tbs)
  Bay leaf 1
  Dried thyme 1⁄4 Teaspoon, crushed
  Dried oregano 1⁄8 Teaspoon, crushed
  Dry sherry 1⁄4 Cup (4 tbs)
  All purpose flour 2 Tablespoon

Sprinkle duckling with salt and pepper.
In 12-inch skillet brown duckling pieces slowly on both sides in hot oil; drain off fat.
Add orange juice, tomatoes, onion, garlic, almonds, raisins, parsley, bay leaf, thyme, oregano, and 1/2 teaspoon salt.
Cover and simmer 45 to 50 minutes or till duckling is tender.
Remove to serving plate; keep warm.
Skim excess fat from pan juices; measure juices.
Add water, if necessary, to make 1 1/4 cups; return to skillet.
Stir sherry into flour; stir into skillet mixture.
Cook and stir till thickened and bubbly.
Season to taste with salt and pepper.
Spoon over duckling.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5508 Calories from Fat 2641

% Daily Value*

Total Fat 293 g450.7%

Saturated Fat 71.9 g359.3%

Trans Fat 0 g

Cholesterol 3084.5 mg1028.2%

Sodium 2340.5 mg97.5%

Total Carbohydrates 118 g39.3%

Dietary Fiber 11.6 g46.5%

Sugars 58.6 g

Protein 572 g1143.3%

Vitamin A 66.6% Vitamin C 397.7%

Calcium 40% Iron 451.7%

*Based on a 2000 Calorie diet

Duck In Orange Juice Recipe