Photo: Atharva Tulsi
Roast duck
14 ingredients
6
openrecipes
This is a great recipe and really easy to make ahead of time and keep in the fridge. I'm using the fat that comes out of the duck to seal the meat off perfectly and preserve it – don't worry though, you're not going to eat it all!
Estimated Nutrition (whole recipe, rough)
669
Calories
27g
Protein
48g
Fat
35g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Sesame | 1 tbsp (14g) | 120 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | 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 Gressingham duck, giblets removed
- 1 orange, halved
- a few sprigs fresh rosemary
- a few sprigs fresh sage
- 2 tablespoons Chinese five-spice
- sea salt
- freshly ground black pepper
- 4 pak choi, quartered
- 200 g sugar snaps
- 500 g medium egg noodles
- 1-2 fresh red chililes, deseeded and finely sliced
- 2 tablespoons sesame oil
- juice of 1 lime
- 1 large bunch fresh coriander, leaves picked
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes