Duck with Orange Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 248 cal. | (12 %) | ||
| Protein | 6.32 g | (6 %) | ||
| Fat | 1.15 g | (1 %) | ||
| Carbohydrates | 30.98 g | (21 %) | ||
| Sugar added | 2.1 g | (8 %) | ||
| Roughage | 4.77 g | (16 %) |
| Vitamin A | 184.04 mg | (23,005 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.24 mg | (2 %) | ||
| Vitamin B₁ | 0.21 mg | (21 %) | ||
| Vitamin B₂ | 0.16 mg | (15 %) | ||
| Niacin | 2.52 mg | (21 %) | ||
| Vitamin B₆ | 0.28 mg | (20 %) | ||
| Folate | 46.39 μg | (15 %) | ||
| Pantothenic acid | 0.53 mg | (9 %) | ||
| Biotin | 1.31 μg | (3 %) | ||
| Vitamin B₁₂ | 0.16 μg | (5 %) | ||
| Vitamin C | 107.1 mg | (113 %) | ||
| Potassium | 455.99 mg | (11 %) | ||
| Calcium | 99.17 mg | (10 %) | ||
| Magnesium | 33.65 mg | (11 %) | ||
| Iron | 2.37 mg | (16 %) | ||
| Zinc | 0.43 mg | (5 %) | ||
| Saturated fatty acids | 0.31 g | |||
| Cholesterol | 15.98 mg |
Ingredients
- For the duck
- 1 Wild duck
- 3 Oranges
- 1 Tbsp rosemary (chopped)
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion - rinsed, trimmed and cut into small pieces)
- 500 milliliters Red wine
- salt
- freshly ground peppers
- For the sauce
- 1 Orange (organic, juiced and zested)
- 2 Blood orange
- 2 tsps sugar
- 1 tsp Mustard
Preparation steps
For the duck, rinse and dry the duck and season inside and out with salt and pepper.
Peel the 3 oranges with a sharp knife, remove the pith and stuff inside the duck, along with the rosemary. Pin closed with toothpicks.
Place the duck, breast-side down, in a pan with 250 ml of red wine (approximately 1 cup) and cook in a preheated oven at 200°C (approximately 400ºF) for about 30 minutes.
Baste the duck occasionally with the juices and then turn over. Pour in the remaining red wine and distribute the soup vegetables around it. Cook for a further 60 minutes, basting occasionally with the pan juices. If necessary, add more red wine.
For the sauce, peel the blood oranges with a sharp knife and carefully remove the pith. Slice the segments and collect the escaping juice.
Remove the finished duck but keep warm in the oven at 70°C (approximately 150ºF).
Degrease the juices and decant into a pot. Stir in the orange zest and juice along with the mustard and sugar and simmer for about 5 minutes. Pour through a fine sieve and season well (if necessary with 1 teaspoon of cornstarch to thicken).
Add the orange fillets to the sauce and leave to marinate briefly.
Serve the duck and the sauce separately.
