Penn Herb Wellness Guide
Duck a l'Orange
Angie McGowan
A true feast! Use the pan drippings to make gravy and serve with garlic mashed potatoes and roasted asparagus.
Ingredients
- 1 whole duck, neck and gizzards removed and chopped
- 1 tsp salt
- 1 tsp pepper
- 5 oranges
- 3 sprigs fresh thyme
- 1/4 cup Grand Marnier
Directions
- Cut up duck into the leg quarters and breasts. Remove and reserve the back, neck, and gizzards. Separate out the drumette. Salt and pepper duck.
- Preheat oven to 350F. Place duck on a baking rack in a baking pan. Juice one orange into the bottom of the pan.
- Slice other oranges and place them on top of the duck. Place thyme and Grand Marnier in bottom of pan. Cover pan very tightly with aluminum foil. Bake at 350F for 1 hour.
- Remove duck from oven. Preheat a large skillet and turn oven temperature to 475F. Place leg quarters in the pan, skin side down.
- Place skillet in oven and bake at 475F for 10 minutes. Now add the duck breasts. Continue to bake until skin is crisp and a rich dark mahogany brown.
Nutrition Facts
Calories 336
Calories from Fat 149 (44%)
(26%)Total Fat 17g
(27%)Saturated Fat 5g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
(29%)Cholesterol 86mg
(22%)Sodium 526mg
(15%)Potassium 517mg
Total Carbohydrate 20g
(14%)Dietary Fiber 3g
Sugars 12g
Sugar Alcohols 0g
(40%)Protein 20g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.