Photo: Mae Mu
Duck legs braised with Seville oranges
15 ingredients
20 min
Serves 4
openrecipes
This spin on classic roast duck in orange sauce uses the more intense Seville variety to braise the meat
Estimated Nutrition (whole recipe, rough)
1017
Calories
56g
Protein
58g
Fat
65g
Carbs
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Orange | 1 medium (131g) | 62 |
| Parsnip | 1/2 cup (78g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Spinach | 1 cup raw (30g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
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 legs
- 1 tbsp mild olive oil
- 2 Seville oranges , washed and cut into slices
- 12 shallots , 8 left whole, the remainder chopped
- 1 celery stick, finely chopped
- 1 medium carrot , cut into chunks
- 50ml dry white wine
- 1 large thyme sprig
- 1 small rosemary sprig
- 2 bay leaves
- 1 garlic clove , finely sliced
- 200ml chicken stock
- 25g butter
- pinch caster sugar
- roast parsnips and steamed kale , to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes