Photo: Mae Mu
Estimated Nutrition (whole recipe, rough)
484
Calories
23g
Protein
29g
Fat
35g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Pekin (Long Island) duck (about 5 1/2 pounds)
- 1 yellow onion, coarsely chopped
- 3 sprigs thyme
- 1 celery stalk, coarsely chopped
- 1 medium carrot, peeled, halved lengthwise, then crosswise
- 5 whole black peppercorns
- 3 navel oranges
- Kosher salt, freshly ground pepper
- 1/4 cup Port
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes