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Duck In Orange Sauce

Microwaverina's picture
  Duck 4 1⁄2 Pound
  Marmalade 15 Milliliter (1 Tablespoon)
  Orange juice 8 Fluid Ounce (1 Cup/225 Milliliter)
  Port wine 30 Milliliter (2 Tablespoon)
  Lemon juice 30 Milliliter (2 Tablespoon)
  Honey 30 Milliliter (2 Tablespoon)
  Cornflour 2 Teaspoon, mixed (10 Milliliter Cornstarch)

Arrange the duck portions on a rack in a large deep dish. Cook covered on medium for 45—60 minutes. Reposition and turn the pieces over several times during the cooking period and drain off the surplus fat. Test to see that they are cooked by piercing with a sharp knife at the joint, the juices should run clear. Brown the cooked duck under a conventional grill (broiler).
For the sauce, place the marmalade jelly in a dish and cook on high for 1 minute. Add the rest of the sauce ingredients and cook for a further 3 minutes or until bubbling. Cool slightly and stir in the cornflour (cornstarch), cook on high for 1 minute and stir well.
Place the duck on a warm serving dish, pour over the sauce and garnish with orange slices and watercress.

Recipe Summary

Difficulty Level: 
Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4612 Calories from Fat 2802

% Daily Value*

Total Fat 311 g478%

Saturated Fat 102.9 g514.6%

Trans Fat 0 g

Cholesterol 1632.9 mg544.3%

Sodium 1157.8 mg48.2%

Total Carbohydrates 72 g23.9%

Dietary Fiber 0.85 g3.4%

Sugars 54.5 g

Protein 358 g715.1%

Vitamin A 45.7% Vitamin C 398.5%

Calcium 14% Iron 476.1%

*Based on a 2000 Calorie diet

Duck In Orange Sauce Recipe