Oranges Duck
Nutritional values
(Percentage of daily recommendation)
| Calorie | 378 cal. | (18 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 4.3 μg | (7 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 134 mg | (141 %) | ||
| Potassium | 750 mg | (19 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 141 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 30 g |
Preparation steps
For the duck, rinse duck, pat dry and rub inside and out with salt and pepper.
Peel three oranges with a sharp knife, remove all white skins, slice orange and fill duck with orange and rosemary. Close duck and secure with toothpicks.
Laying duck breast-side down in a roasting pan, add 250 ml (approximately 8 ounces) of red wine to the pan and cook in a preheated oven at 200°C (approximately 400°F) for about 30 minutes. During the cooking time, prick duck skin occasionally and baste duck with roasting juices. Then turn duck over, baste with roasting juices and cook in the oven for another 60 minutes, basting frequently with roasting juices.
For the sauce, peel blood oranges with a sharp knife carefully removing all white skin and cut fillets from partitions. Collect resulting juice.
Remove finished duck from the roasting pan, reduce oven temperature to 70°C (approximately 150°F) and keep duck warm in the oven. Remove grease from roasting juices. Pour remaining roasting juices into a pot, add orange zest, orange juice, mustard and sugar, mix and simmer for about 5 minutes. Pour through a fine sieve and season with salt and pepper (optionally thicken with 1 teaspoon cornstarch). Add blood orange fillets to the sauce, let soak briefly. Slice duck, arrange on a plate and serve with the sauce.
