Directions:
- Wash, dry duck and prick skin a few times with a fork.
- Cook in an oven according to directions on packet, or otherwise approximately 1 1/2 hours at 180°C.
- Ten minutes before duck is ready bring wine, orange juice, chilli and sugar to the boil in a small saucepan.
- Remove a small amount of mixture from saucepan and blend well with arrowroot to form a smooth paste.
- Return to saucepan and stir constantly until sauce boils and thickens.
- Reduce heat, add cherries and simmer for 3 minutes.
- Cut duck into serving portions, serve with sauce to one side along with vegetables of choice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 903.04 Kcal (3781 kJ) | ||
| Calories from fat | 225.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.05g | 39% | |
|---|---|---|---|
| Cholesterol | 438.38mg | 146% | |
| Sodium | 514.87mg | 21% | |
| Potassium | 290.37mg | 6% | |
| Total Carbs | 29.08g | 10% | |
| Sugars | 21.63g | 87% | |
| Dietary Fiber | 2.4g | 10% | |
| Protein | 122.5g | 245% | |
| Vitamin C | 21.1mg | 35% | |
| Iron | 8.5mg | 47% | |
| Calcium | 61.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 148.88 Kcal (623 kJ) | ||
| Calories from fat | 37.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.13g | 39% | |
|---|---|---|---|
| Cholesterol | 72.27mg | 146% | |
| Sodium | 84.89mg | 21% | |
| Potassium | 47.87mg | 6% | |
| Total Carbs | 4.79g | 10% | |
| Sugars | 3.57g | 87% | |
| Dietary Fiber | 0.4g | 10% | |
| Protein | 20.2g | 245% | |
| Vitamin C | 3.5mg | 35% | |
| Iron | 1.4mg | 47% | |
| Calcium | 10.2mg | 6% | |
* 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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