12 Ingredients
  • ½ large orange
  • 1.8kg/4lb whole ready-to-roast duck
  • 2 tsp flaked sea salt, plus extra to season
  • 2 bay leaves
  • ½ onion, cut into four wedges
  • Freshly ground black pepper
  • ½ onion, peeled and thinly sliced
  • 4 tbsp orange liqueur, such as cointreau
  • 75ml/2½fl oz red wine
  • 1½ large oranges, freshly squeezed juice only (around 150ml/5fl oz)
  • 3 tbsp orange marmalade
  • 2 tsp cornflour (if you want a thinner sauce only use 1 tsp)
Nutrition
1966
98% daily value
4 servings
                                       
                                            low-​carb, dairy-​free, gluten-​free
     

Fat

273% 177

Saturated

298% 60

Trans

- 0

Monounsaturated

- 84

Polyunsaturated

- 23

Carbs

9% 27

Carbs (net)

- 23

Fiber

14% 4

Sugars

- 19

Sugars, added

- 9

Protein

107% 53

Cholesterol

114% 342

Sodium

12% 295

Calcium

12% 121

Magnesium

21% 89

Potassium

26% 1217

Iron

65% 12

Zinc

58% 6

Phosphorus

94% 660

Vitamin A

26% 238

Vitamin C

72% 65

Thiamin (B1)

84% 1

Riboflavin (B2)

78% 1

Niacin (B3)

114% 18

Vitamin B6

76% 1

Folate equivalent (total)

25% 99

Folate (food)

- 96

Folic acid

- 2

Vitamin B12

47% 1

Vitamin D

21% 3

Vitamin E

22% 3

Vitamin K

28% 34
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