Roast Christmas Duck with Orange Sauce and Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 609 cal. | (29 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 10.2 μg | (17 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.8 mg | (73 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 87 mg | (92 %) | ||
| Potassium | 1,087 mg | (27 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 126 mg | |||
| Cholesterol | 119 mg | |||
| Complete sugar | 24 g |
Ingredients
- For the dumplings
- 800 grams baking potatoes
- 2 eggs
- 150 grams Pastry flour (as needed)
- salt
- 1 pinch Nutmeg
- 2 Tbsps butter
- 150 grams slivered almonds
- For the sauce
- 4 Oranges
- 2 centiliters Grand Marnier
- 1 tsp cornstarch (as desired)
- salt
- 2 tsps cold butter
- 4 Tbsps lingonberry jam
- parsley (for garnish)
Preparation steps
For the duck: Preheat the oven to 200°C (approximately 390°F).
Rinse duck inside and out and pat dry. Rub the duck inside and out with salt and pepper. Prick skin of the duck with a toothpick and place, breast side down, in a roasting pan. Add 200 ml (approximately .8 cup) of water and roast for about 45 minutes. Then turn and cook for another 45 minutes. Baste with cooking liquid.
Remove duck from roasting pan and place on a broiler pan with drip tray. Broil duck for about 10 minutes until golden brown. Remove duck, keep warm and skim fat from pan sauce.
For the dumplings: Rinse potatoes and boil in salted water for about 25 minutes. Drain and evaporate over low heat. Press through a ricer. Combine potatoes, 2/3 of the flour, eggs, salt and nutmeg and knead to form a loose, well-moldable dough. Add more flour if necessary. Use floured hands to form small meatballs. Boil dumplings in salted water and cook until done, about 10-15 minutes it. Remove and drain.
Heat butter in a pan and add almonds. Put finished dumplings in almond butter and keep warm.
For the sauce: Peel two oranges with a sharp knife, separate segments and remove white skins. Juice remaining oranges. Heat roasting pan with duck cooking liquid on the stove and add orange juice. Add Grand Marnier and some water, as needed. Bring mixture to a boil. Mix starch with some cold water and whisk into sauce. Season sauce with salt, stir in cold butter and place duck in the pan.
Carve duck and plate with dumplings. Drizzle with sauce. Serve garnished with jam and parsley.
