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    You are in: Home / Recipes / Jonge Eend - Duck a La Bigarde Recipe
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    Jonge Eend - Duck a La Bigarde

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    40 mins

    0 mins

    Molly53's Note:

    Makes a beautiful presentation garnished with orange segments. The original recipe called for 1/4 cup of caraway seeds, which sounded like a LOT for this sauce. Please feel free to add more caraway seeds, if desired. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Season duckling and roast 40 minutes.
    3. 3
      Cut orange rind in thin strips and cook in boiling water for a few minutes, until tender.
    4. 4
      Place carrots and onions in a saucepan, add fat from duckling and fry vegetables quickly.
    5. 5
      Remove from pan.
    6. 6
      Add orange juice, jelly and caraway seeds to remaining fat; blend thoroughly.
    7. 7
      Place duckling on toast surrounded with carrots, onions and orange rind.
    8. 8
      Serve sauce in a separate dish.

    Ratings & Reviews:

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    Nutritional Facts for Jonge Eend - Duck a La Bigarde

    Serving Size: 1 (731 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1375.0
     
    Calories from Fat 454
    33%
    Total Fat 50.4 g
    77%
    Saturated Fat 13.5 g
    67%
    Cholesterol 617.4 mg
    205%
    Sodium 578.5 mg
    24%
    Total Carbohydrate 113.6 g
    37%
    Dietary Fiber 4.2 g
    16%
    Sugars 72.9 g
    291%
    Protein 114.6 g
    229%

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