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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375 degrees F. | 2. Prick duckling portions all over with a sharp skewer or fork; place on a wire rack placed over a baking dish. | 3. Roast until skin is crisp and juices run clear when thickest part of the duck is pricked, yet again, with a skewer or fork, about 45 to 60 minutes (some things cannot be rushed). | 4. Meanwhile, squeeze the orange and lemon juices into a small saucepan, add the zests of the orange and lemon (which at some point you will have either shredded or cut into thin strips) and gently simmer for about 5 minutes. | 5. Add the red currant jelly and let it melt; mix the cornstarch and port together, then stir into the sauce and bring to a boil, stirring as it thickens. | 6. Once the duck is done, remove to a warmed serving dish and keep hot. | 7. Pour off the fat from the baking dish, leaving the juices in the pan; add brandy to pan and stir over low heat while scraping any browned bits on the bottom of the dish. | 8. Stir in the sauce and serve with the duck; garnish with watercress and orange slices. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
duck	3		cut	-	-	-	-
orange	1			86.48	21.62	1.7296	0.2208
lemon	1			1.2808	0.4116	0.0486	0.0132
red currant jelly	4	tablespoons		-	-	-	-
cornstarch	2	teaspoons		20.32	4.8677	0.0139	0.0027
port wine	4	tablespoons		-	-	-	-
brandy	2	tablespoons		-	-	-	-
watercress orange				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.