Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Brandy | 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
- 16 1/2 x 4-lb. duckling
- 4 oz butter
- 2 x onions
- 2 x carrots
- 1 cup brandy or wine
- 1 cup Chicken Stock
- 1/2 lb young sliced turnips
- 2 oz butter
- salt to taste
- pepper to taste
Directions
Brown duck on all sides in a casserole. Put in the onions and sliced carrots, browning them also.
Pour in the liquor and all the stock with salt and pepper. Place in a moderate oven at 350:F and baste frequently.
When duck is ready, keep it warm. Strain the liquid, remove vegetables and reduce the sauce.
Serve with the young turnips which have been cooking whilst duck was braising. Blanch the turnips first, then sauti in butter.
Category:Bahamian Recipes
Category:Bahamian Meat Dishes