Wild Duck with Satsuma Sauce

wild duck with satsuma sauce

Wild Duck with Satsuma Sauce

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Servings: 8
Calories: 870
Prep Time 20 minutes
Cook Time 1 hour 10 minutes

Ingredients
 

  • 5 satsumas
  • 1 small onion finely chopped
  • 4 tablespoons unsweetened orange juice
  • 2 tablespoons dry vermouth
  • 7 floz chicken stock
  • salt and pepper
  • 2 wild ducks
  • 4 fresh marjoram sprigs
  • 4 rashers of streaky bacon

Instructions

  • Peel the satsumas; separate the segments and remove all the pith. Put the satsuma segments into a pan with the chopped onion, orange juice, vermouth, stock and salt and pepper to taste; simmer gently for 5 minutes. Blend in the liquidizer until smooth.
  • Sprinkle the ducks inside and out with salt and pepper; put two sprigs of marjoram inside each bird. Stand them in a roasting tin, lay the bacon on the top. Cover the ducks with foil and roast in the oven for 45 minutes.
  • Remove the foil and baste the ducks; return to the oven, uncovered, for about 15 minutes until just tender, but take care not to overcook.
  • Discard the bacon rashers. Cut off the leg joints from the duck neatly; carve the breasts into thin slices. Heat the satsuma sauce through gently. Serve the wild duck with the sauce spooned over one side.
  • Satsumas have the great advantage of having no pips but they tend to have a lot of pith. If they are not available, you can use other members of the orange family such as mandarins or Clementines.

Notes

Oven temperature: 190 °C, 375 °F, gas 5.
Calories: 870 kcal
Carbohydrates: 11 g
Protein: 25 g
Fat: 80g
Saturated Fat: 27 g
Trans Fat: 1 g
Cholesterol: 153 mg
Sodium: 232 mg
Potassium: 584 mg
Fiber: 1 g
Sugar: 8 g
Vitamin A: 758 IU
Vitamin C: 26 mg
Calcium: 57 mg
Iron: 5 mg
Ingredients Duck
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