Photo: Ernest Porzi
Harome-reared duck with lemon thyme mash and traditional Yorkshire sauce
20 ingredients
30 min
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
929
Calories
26g
Protein
59g
Fat
72g
Carbs
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Mashed Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Star Anise | not in our table | 0 |
| Redcurrant | not in our table | 0 |
| Liver | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 duck
- 1 star anise
- 1 fresh bay leaf
- 1 litre/2 pints duck fat
- 4 duck
- 2 boneless duck
- 1 orange
- 200ml/7fl oz red wine
- 110g/4oz redcurrant jelly
- 150g/5oz caster sugar
- 110ml/4fl oz duck jus (reduced duck stock)
- 500g/17½oz mashed potato
- 110g/4oz unsalted butter
- 110ml/4fl oz whipping cream
- salt and freshly ground black pepper
- 2 tsp finely chopped lemon
- 4 duck
- splash white wine vinegar
- 1 tbsp olive oil
- 300g/10½oz duck livers
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes