Directions:
- Quarter the duck and rub all over with salt, pepper' poultry seasoning and paprika.
- Place duck in a dry skillet, skin side down and cover tightly; cook over medium heat for 1 hour, turning the duck over every 20 minutes.
- DO NOT POUR OFF FAT DURING COOKING.
- For the sauce, combine the wine, clove, nutmeg, thyme, allspice and orange peel and cook over moderate heat until the volume is reduced to one half.
- Heat the bottled brown sauce and add it to the sauce.
- Blend well and add the currant jelly and once that dissolves, add the black cherries, orange juice, and butter.
- Serve very hot over duckling.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 220.57 Kcal (923 kJ) | ||
| Calories from fat | 46.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.2g | 8% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 907.11mg | 38% | |
| Potassium | 204.85mg | 4% | |
| Total Carbs | 36.96g | 12% | |
| Sugars | 25.33g | 101% | |
| Dietary Fiber | 2.34g | 9% | |
| Protein | 1.32g | 3% | |
| Vitamin C | 11.7mg | 20% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.9mg | 5% | |
| Calcium | 34.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 162.11 Kcal (679 kJ) | ||
| Calories from fat | 34.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.82g | 8% | |
|---|---|---|---|
| Cholesterol | 5.61mg | 3% | |
| Sodium | 666.69mg | 38% | |
| Potassium | 150.56mg | 4% | |
| Total Carbs | 27.16g | 12% | |
| Sugars | 18.61g | 101% | |
| Dietary Fiber | 1.72g | 9% | |
| Protein | 0.97g | 3% | |
| Vitamin C | 8.6mg | 20% | |
| Iron | 0.6mg | 5% | |
| Calcium | 25.1mg | 3% | |
* 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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