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Jonge Eend - Duck a La Bigarde

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.0456
Energy (kCal)335.8197
Carbohydrates (g)69.2564
Total fats (g)3.1368
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350°F. | 2. Season duckling and roast 40 minutes. | 3. Cut orange rind in thin strips and cook in boiling water for a few minutes, until tender. | 4. Place carrots and onions in a saucepan, add fat from duckling and fry vegetables quickly. | 5. Remove from pan. | 6. Add orange juice, jelly and caraway seeds to remaining fat; blend thoroughly. | 7. Place duckling on toast surrounded with carrots, onions and orange rind. | 8. Serve sauce in a separate dish. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    duckling 2 - - - -
    salt pepper - - - -
    orange juice 1 rind 111.6 25.791999999999998 1.736 0.496
    carrot 2/3 cup peeled sliced 34.9867 8.1749 0.7936 0.2048
    onion 1/2 cup peeled sliced 32.0 7.472 0.88 0.08
    currant jelly 3/4 cup - - - -
    caraway seed 1 teaspoon 6.992999999999999 1.0479 0.4152 0.3064
    bread 2 slices toasted 150.24 26.7696 6.2208 2.0496

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



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