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Roast Duck Lorange With Chutney

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Ingredients

Adjust Servings:
1 duck
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon salt
1 large granny smith apple
2 cloves garlic
2 sage leaves
1 teaspoon light olive oil

Nutritional information

2769.9
Calories
2273 g
Calories From Fat
252.6 g
Total Fat
84.3 g
Saturated Fat
481.8 mg
Cholesterol
3965.7 mg
Sodium
40.6 g
Carbs
4.9 g
Dietary Fiber
25.3 g
Sugars
75.1 g
Protein
430 g
Serving Size

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Roast Duck Lorange With Chutney

Features:
    Cuisine:

    I found this recipe on the internet and modified it slightly. This is the best roast duck recipe I have made so far. The combination of seasonings goes very well with the duck and the l'orange sauce. used the skin, bones and drippings to make a soup base that was out-of-this-world good!

    • 165 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Roast Duck L’Orange with Chutney,I found this recipe on the internet and modified it slightly. This is the best roast duck recipe I have made so far. The combination of seasonings goes very well with the duck and the l’orange sauce. used the skin, bones and drippings to make a soup base that was out-of-this-world good!,Was absolutely delicious.. my husband said it was his favourite meal ever. I substituted chilli powder for Chinese 5 spice and also used apricot jam instead of peach conserve. Served with Dutch backed potatoes, onions and carrots and steamed broccoli I!!


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    Steps

    1
    Done

    Sprinkle Chili Powder, Garlic Powder, and Salt All Over Ducks.

    2
    Done

    Cut 1-Inch Slice in Skin of Ducks on Both Sides of Breasts.

    3
    Done

    Puree Garlic, Sage and Olive Oil and Fill in Slices in Skin With Mixture.

    4
    Done

    Chop Apple Into 1-Inch Pieces and Stuff Inside Ducks.

    5
    Done

    Bake at 350*f (175*c) For 1 Hour 30 Minutes For a Slightly Rare Duck, or 2 Hours For a Well Done Duck.

    6
    Done

    Put the Ingredients For the L'orange Sauce in Saucepan and Heat Until Alcohol Simmers Off, About 6 Minutes.

    7
    Done

    Serve L'orange Sauce Over Sliced Duck Breasts or Other Parts.

    8
    Done

    Makes About 1 Cup.

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    Raven Keller

    Culinary artist infusing dishes with creativity and a touch of whimsy.

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