Roast Duck with Orange
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
204
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 204 cal. | (10 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 3 μg | (5 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 334 mg | (8 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 39 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
Product recommendation
Placing a carrot in the roasting pan will help absorb the grease and the strong taste of waterfowl.
Preparation steps
1.
Preheat oven to 350º F.
2.
Rinse duck inside and out, and pat dry with paper towels. Rub duck with salt and pepper. Place one sprig thyme or rosemary in the cavity.
3.
In a small bowl, combine oranges juices, Cognac and melted butter, whisking to combine. This will be used for basting.
4.
Place carrot and duck in a roasting pan. Place orange slices on top of duck with the remaining sprig of thyme or rosemary.
5.
Roast uncovered for 2 hours or until done. Baste with orange juice mixture every 20 minutes. Allow to cool slightly prior to carving.
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