Directions:
- Melt butter in heavy saucepan. Add flour. Blend well over medium heat. Reduce heat and simmer for several minutes.
- Heat bouillon, stir into roux, and continue stirring until sauce thickens. Add herbs, reduce heat and simmer for several minutes.
- Combine orange juice, orange zest, and lemon juice, with brown sauce. Simmer 5 minutes and add liquor.
- Clean duck. Heat oven to 325ºF.
- Place breast side up in shallow roasting pan. Brush duck with 1/2 of glaze. Roast uncovered for 2 1/2 hours, pricking skin with fork and brushing with glaze occasionally.
- Just before serving, add 1/2 cup orange sections to sauce. Heat through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 457.09 Kcal (1914 kJ) | ||
| Calories from fat | 195.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.73g | 33% | |
|---|---|---|---|
| Cholesterol | 45.8mg | 15% | |
| Sodium | 987.74mg | 41% | |
| Potassium | 639.3mg | 14% | |
| Total Carbs | 58.1g | 19% | |
| Sugars | 27.03g | 108% | |
| Dietary Fiber | 5.41g | 22% | |
| Protein | 8.06g | 16% | |
| Vitamin C | 114.2mg | 190% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 2.1mg | 12% | |
| Calcium | 96.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 139.94 Kcal (586 kJ) | ||
| Calories from fat | 59.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.65g | 33% | |
|---|---|---|---|
| Cholesterol | 14.02mg | 15% | |
| Sodium | 302.41mg | 41% | |
| Potassium | 195.73mg | 14% | |
| Total Carbs | 17.79g | 19% | |
| Sugars | 8.28g | 108% | |
| Dietary Fiber | 1.66g | 22% | |
| Protein | 2.47g | 16% | |
| Vitamin C | 35mg | 190% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.6mg | 12% | |
| Calcium | 29.6mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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