Duck in Orange and Claret
Ingredients
- 1 cold roast duck
- 1 orange
- 1 oz butter
- scant 1/2 us cup claret
- 1 onion
- salt and pepper
- 3 tbsp flour
- 18 1/2 floz brown stock
Instructions
- Carve the duck ready for serving.
- Melt the butter in a saucepan, skin and chop the onion finely, and fry it in the butter.
- Stir in the flour and cook gently until brown.
- Add the stock, stir until boiling, and simmer for 10 minutes.
- Pare the rind of the orange, cut it into very thin strips, and squeeze out the juice from the orange.
- Add the rind to the sauce with the orange juice, claret, and pieces of duck. Season to taste.
- Simmer very gently for 30 minutes.
- Arrange the meat on a serving dish and pour the sauce over it.
Calories: 631 kcal
Carbohydrates: 11 g
Protein: 16 g
Fat: 58g
Saturated Fat: 20 g
Trans Fat: 1 g
Cholesterol: 107 mg
Sodium: 674 mg
Potassium: 354 mg
Fiber: 1 g
Sugar: 6 g
Vitamin A: 583 IU
Vitamin C: 17 mg
Calcium: 31 mg
Iron: 3 mg