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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (854g) Recipe makes 2 servings The following items or measurements are not included below: sage leaves 4 tablespoons mango chutney drippings |
||
| Calories 2765 | ||
| Calories from Fat 2273 | (82%) | |
| Amount Per Serving | %DV | |
| Total Fat 252.6g | 388% | |
| Saturated Fat 84.3g | 421% | |
| Monounsaturated Fat 120.3g | ||
| Polyunsaturated Fat 32.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 481mg | 160% | |
| Sodium 3936mg | 164% | |
| Potassium 1707mg | 48% | |
| Total Carbohydrate 39.5g | 13% | |
| Dietary Fiber 4.6g | 18% | |
| Sugars 25.6g | ||
| Protein 74.9g | 149% | |
Ingredients
For the duck
- 1 duck
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 1 large granny smith apple
- 2 cloves garlic
- 2 sage leaves
- 1 teaspoon light olive oil
Orange Sauce
- 4 tablespoons spicy mango chutney
- 2 tablespoons peach preserves
- 1 orange, juice of
- 3 tablespoons of duck drippings, from pan
- 1/4 cup red wine
Directions
1
Sprinkle chili powder, garlic powder, and salt all over ducks.2
Cut 1-inch slice in skin of ducks on both sides of breasts.3
Puree garlic, sage and olive oil and fill in slices in skin with mixture.4
Chop apple into 1-inch pieces and stuff inside ducks.5
Bake at 350*F (175*C) for 1 hour 30 minutes for a slightly rare duck, or 2 hours for a well done duck.6
Put the ingredients for the L'Orange sauce in saucepan and heat until alcohol simmers off, about 6 minutes.7
Serve L'Orange sauce over sliced duck breasts or other parts.8
Makes about 1 cup.
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Duck > Whole
- Cuisine > North American
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven > Roast
- Preparation > Number of Servings > For 1 or 2
- Occasion > Everyday
Featured Reviews for This Recipe
From: Chef #755174
On Feb 6, 2008
this was really easy to make, and delicious. It was the first duck I ever cooked and it turned out really good. The orange sauce and the chili powder/garlic powder/salt combo goes good on chicken too.
From: Bram
On Nov 25, 2007
This is the first time I've cooked duck and I loved this recipe, it was simple and easy to make. I skipped the orange sauce because I'm not much of a sauce on meat person, but the rest of the recipe was great.
From: JustJanS
On Sep 7, 2003
This all made for 1 very rich, spicy, tasty duck. It was easy to make, and the only change I made to the recipe was to use cumquat preserves, rather than peach. I figured that would be OK as cumquats are citrussy-it worked fine for our tastes.
From: Cliff Bryson
On Jan 11, 2008
Excellent recipe,we use the left over duck drippings as the base for the yorkshire puddings. Also double the sauce recipe as it is so popular when you serve the duck!
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