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    You are in: Home / Recipes / Duckling a La Orange Recipe
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    Duckling a La Orange

    Average Rating:

     2 Total Reviews

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    • on December 30, 2010

      Awesome perfect sauce! Now my go to for orange sauce for ever more! Roasted my simply salted & peppered duck on a rack over a pan with the gizzards, heart, liver & neck to which I added 5 cups of boiling water after 20 minutes roasting at 450 degrees - then down to 400 until well done - crispy skin, lovely duck fat (to be saved & used in other dishes) & about 1 1/2 cups rich duck stock to be the base for a lovely duck & watercress soup. Thank you for posting this lovely rendition of the venerable classic, lazyme. Truly one for the all time greats recipe folder!

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    • on February 17, 2007

      OUTSTANDING! Really! I'm not a duck person, so instead of that I did my usual 4 chicken breasts, then doubled the amount of orange sauce & did the whole thing over hot brown rice! IT WAS REALLY GREAT, & there was enough left over for another meal as well! Obviously I adjusted the oven temperature & baking time, & the result was extremely tasty. Many thanks for posting this great recipe!

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    Nutritional Facts for Duckling a La Orange

    Serving Size: 1 (757 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 2894.8
     
    Calories from Fat 2407
    83%
    Total Fat 267.5 g
    411%
    Saturated Fat 95.0 g
    475%
    Cholesterol 528.2 mg
    176%
    Sodium 1544.0 mg
    64%
    Total Carbohydrate 40.4 g
    13%
    Dietary Fiber 1.9 g
    7%
    Sugars 27.7 g
    111%
    Protein 77.0 g
    154%

    The following items or measurements are not included:

    Grand Marnier

    Detailed Nutrition Values About Nutrition Info

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