- prep 35 min cook 75 min
- serves 4
The light sauce used in this recipe is made with fresh oranges, honey and herbs. Skin the duckling before cooking to cut the fat by a third. Braise the bird in fruit juice to keep it moist.
- 1 duckling (4 to 5 pounds, cut into 8 serving pieces)
- 3 oranges
- 2 tablespoons honey
- 2 tablespoons cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried
- 2 large onions, diced
How to make it Under 2 hours
Nutritional Information(per serving)
- Calories: 588
- Fat: 26g
- Saturated Fat: 10g
- Cholesterol: 201mg
- Sodium: 252mg
- Carbs: 31g
- Protein: 56g
- Fiber: 3g
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