Duck in Orange and Claret

Duck in Orange and Claret

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Servings: 6
Calories: 631


  • 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


  • 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
Ingredients Duck
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