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    You are in: Home / Recipes / Duckling With Port-Wine and Red Currant Sauce Recipe
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    Duckling With Port-Wine and Red Currant Sauce

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    Kim A. Heaphy's Note:

    This is a recipe I tried about 20 years ago and today I still get requests for it. It is a wonderful glaze for duck or goose! If you are looking for something that is calorie-wise, you may wish to look elsewhere!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Remove giblets and necks from the ducklings. Rinse everything with running cold water and drain. Pat ducklings dry and cut each into quarteers; trimming excess skin and fat.
    3. 3
      Place a rack in roasting pan. Place duckling quarters, skin side up on rack and sprinkle with salt and pepper. Roast in oven for about 2 hours or until ducklings are golden and tender.
    4. 4
      While bird is roasting, place giblets and neck into a pot with enough water to cover. Add 1/4 teaspoon salt, bring to a boil then reduce heat to low and simmer for 1 hour. Drain, reserving 1 cup of broth.
    5. 5
      In saucepan, combine the port-wine, orange juice, lemon juice, mustard, ginger, 1/2 teaspoon salt, 1/2 cup currant jelly and the reserved broth. Bring to a boil and then reduce heat to low, cover and simmer for 10 minutes. In a small bowl or cup mix 2 tablespoons flour and 1/4 cup water. Gradually stir into simmering liquid in saucepan. Cook until sauce thickens slightly and is smooth.
    6. 6
      In a cup, stir 1/4 cup red-currant jelly and 1 teaspoon of water until smooth. About 10 minutes before duckling is done, brush duckling quarters with jelly mixture.
    7. 7
      To serve, arrange the duckling on a warm platter with oranges and olives as garnish. Serve the sauce in a gravy train or small bowl.

    Ratings & Reviews:

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    Nutritional Facts for Duckling With Port-Wine and Red Currant Sauce

    Serving Size: 1 (1153 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 2163.6
     
    Calories from Fat 910
    42%
    Total Fat 101.2 g
    155%
    Saturated Fat 26.8 g
    134%
    Cholesterol 1234.8 mg
    411%
    Sodium 1039.7 mg
    43%
    Total Carbohydrate 66.9 g
    22%
    Dietary Fiber 3.3 g
    13%
    Sugars 45.2 g
    181%
    Protein 224.2 g
    448%

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