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Derwentwater Duck With Cumberland Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.7921
Energy (kCal)108.0808
Carbohydrates (g)26.8993
Total fats (g)0.2367
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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.

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