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Orange / Gingered Duck Pieces Recipe

Orange / Gingered Duck Pieces Recipe

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Ingredients:

Serving

4 duck hindquarters, skin and visible fat removed
4 -5 fresh sage leaves
1 large orange , zest of, juice reserved
1 tbsp balsamic vinegar
4 tbsp fresh grated ginger
3 -4 whole allspice
coarse salt
freshly grated pepper
2 tbsp olive oil
2 bay leaves, broken
4 mushrooms, quartered
3 medium carrots , cut in 3 inch angled pieces
3 celery ribs, cut in 3 inch lengths
1 large sweet onion, quartered
2 medium sweet potatoes, cut in 1 inch cubes
1/2 cup red wine
reserved juice from orange
1 cup buttermilk
salt & fresh ground pepper
3 -4 fresh sage leaves, for garnish (optional)
1 tsp cornstarch (optional)
2 tbsp cold water (optional)

Directions:

Remove skin and all visible fat from duck legs and thighs; cut thighs off legs to make 8 pieces.
Place sage, orange zest, balsamic vinegar, grated ginger, allspice, coarse salt and pepper in mortar and grind with pestle to form a paste, add a little olive oil only if necessary.
Rub paste all over duck pieces; place in a zip lock bag, push air out and seal, refrigerate for 3 or 4 hours.
Heat oil in a large nonstick frypan, brown duck pieces on all sides, about 8 minutes.
Reserve any moisture and spices left in zip lock bag.
Remove duck to platter and keep warm.
Add to frypan, bay leaves, mushrooms, carrots, celery, sweet onion and sweet potatoes; saute until the veggies start to caramelize, 15 to 20 minutes on medium heat.
Add red wine to veggies and deglaze pan, add reserved orange juice; stir; slowly add buttermilk while stiring.
Add reserved juices and spices left in zip lock bag to pan and return duck pieces to pan with any accumulated juices.
Spoon veggies and juices over duck pieces, bring to boil, reduce heat and simmer covered for 45 minutes, remove cover, increase heat to medium high and reduce liquid until it starts to thicken slightly; about 15 minutes.
Adjust seasoning, add salt and pepper to taste.
(If you wish you may add a slurry of 1 teaspoon cornstarch and 2 tablespoons cold water; add to pan and bring to boil to thicken).
Remove duck pieces to platter; surround with veggies and drizzle with gravy.
Roll sage leaves and cut into strips, sprinkle over platter to garnish.
Very good served over Buttermilk biscuits.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	270.32 Kcal (1132 kJ)
Calories from fat	80.13 Kcal
		% Daily Value*
Total Fat	8.9g	14%
Cholesterol	6.74mg	2%
Sodium	180.65mg	8%
Potassium	879.03mg	19%
Total Carbs	38.06g	13%
Sugars	18.56g	74%
Dietary Fiber	6.36g	25%
Protein	6.03g	12%
Vitamin C	34.7mg	58%
Vitamin A	1.1mg	37%
Iron	1mg	5%
Calcium	165.5mg	17%

Amount Per 100 g
Calories	64.17 Kcal (269 kJ)
Calories from fat	19.02 Kcal
		% Daily Value*
Total Fat	2.11g	14%
Cholesterol	1.6mg	2%
Sodium	42.88mg	8%
Potassium	208.66mg	19%
Total Carbs	9.04g	13%
Sugars	4.41g	74%
Dietary Fiber	1.51g	25%
Protein	1.43g	12%
Vitamin C	8.2mg	58%
Vitamin A	0.3mg	37%
Iron	0.2mg	5%
Calcium	39.3mg	17%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

5.3

Points
6

PointsPlus

Good Points

low fat,
saturated fat free,
low sodium,
cholesterol free

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