Photo: Mae Mu
Valentine Warner's duck a l’orange with watercress recipe
12 ingredients
20 min + 1 hr 30 min
4 people
openrecipes
An absolute classic from Valentine Warner, flavoured with orange, honey, red wine, ginger and rosemary.
Estimated Nutrition (whole recipe, rough)
602
Calories
21g
Protein
40g
Fat
36g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Butter | 1 tbsp (14g) | 102 |
| Honey | 1 tbsp (21g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Sunflower Oil | not in our table | 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 medium size labelled fatty duck, preferably Freedom Food labelled
- 1 dash sunflower oil
- 1 sea salt
- pinch dried rosemary
- 1 medium orange, rind only
- tsp oranges, juice only
- 1 black pepper
- 3 red wine
- 1 double sized thumb of ginger, finely grated
- pinch dark runny honey
- 250 fridge cold butter, chopped into small squares
- ml salt to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes