Roast Duck with Orange
Ingredients
- 1 duck
- basic herb forcemeat
- fat for basting
- 2 tbsp plain flour All purpose
- 9 1/3 floz stock
- salt and pepper
for the garnish
- 1 large orange
- 1 tbsp brandy
Instructions
- Fill the duck with herb forcemeat, and truss for roasting.
- Heat the fat and baste the duck well.
- Roast in a fairly hot oven, 190-200°C, Gas 5-6, covered with buttered paper, for 1 - 1 1/2 hours or until tender, basting frequently.
- Uncover for the last 30 minutes.
- Meanwhile, pare the rind of the orange and remove all the pith.
- Cut the orange into segments, discard the membranes, and soak the segments in the brandy.
- Cut the rind into thin strips, boil in a little water for 5 minutes, then drain.
- Heat the orange segments gently in the brandy.
- Serve the cooked duck with the strips of rind and hot orange segments as a garnish.
Calories: 813 kcal
Carbohydrates: 8 g
Protein: 23 g
Fat: 75g
Saturated Fat: 25 g
Cholesterol: 145 mg
Sodium: 396 mg
Potassium: 463 mg
Fiber: 1 g
Sugar: 4 g
Vitamin A: 542 IU
Vitamin C: 23 mg
Calcium: 35 mg
Iron: 5 mg