We respect you privacy

We use cookies to enable our website to function properly and in order to continuously improve our services. In case you wish to disable the use of cookies, some parts of this website may become inaccessible. More detail in the Terms of use.

Types of cookies: Technical, Marketing

Types of cookies: Technical, Marketing
Settings

Roast duck in orange sauce

  • 20.12.2004.
  • Difficult
  • 4 – 6
  • 150 min

A more demanding preparation of this specialty differs from the traditional Croatian roast: this recipe provides a blend of intensive tastes of salty and sweet ingredients to be transformed into an unusual main dish of a festive menu.

Ingredients 4 – 6 

  • 1 duck (1.5–2 kg)
  • 1 tablespoon Vegeta
  • 50 ml hot water
  • hot water for basting
  • Smear:
  • 80 g honey
  • 3 tablespoons vinegar
  • 3 tablespoons oil
  • Stuffing:
  • 1 orange
  • 2 leek
  • Rice croquettes:
  • 150 g long grain rice
  • 1-2 tablespoons Bread crumbs
  • 100 g cubed Edamer cheese
  • 2 tablespoons chopped parsley
  • ½ teaspoon ginger powder
  • 1 egg
  • 60 g grated Parmesan
  • 2 teaspoons Vegeta
  • 500 ml water
  • frying oil
  • Sauce:
  • ½ teaspoon ginger
  • 2-3 tablespoons white wine
  • 50-100 ml water
  • 1-2 teaspoons Gussnel
  • pepper
  • salt

Preparation

  1. 1.
    Clean and wash the duck and rub with Vegeta inside and out.
  2. 2.
    In a small bowl mix honey, vinegar and a teaspoon of oil and smear the duck all around. Put half an orange and cleaned white part of the leek inside the duck.
  3. 3.
    Smear the roasting tin with the remaining oil, place the duck inside, put in a preheated oven to roast at 190°C and baste with hot water. During roasting smear the duck with the remaining mixture of honey, vinegar and oil and baste with warm water.
  4. 4.
    After an hour put the remaining orange cut in slices next to the duck and continue roasting for about one hour (until tender).
  5. 5.
    In the meantime prepare the side dish – rice croquettes. Put the rice in boiling water, add Vegeta and simmer over how heat for about 15 minutes. Remove from heat and cool a little.
  6. 6.
    Add grated cheese, beaten egg, ginger, parsley, bread crumbs and mix together well. Shape small balls with hand and in the middle of each ball put a cube of cheese.
  7. 7.
    Roll the rice balls in bread crumbs and fry in deep oil until bright yellow.
  8. 8.
    Take out the duck from the roasting tin and drain extra fat. Drain the sauce and pour into a smaller bowl.
  9. 9.
    Add ginger, pepper, wine and Gussnel dissolved in water. Cook together for about 1-2 minutes, stirring constantly. Add salt if necessary.

Serving

Cut the roast duck and serve with sauce and rice croquettes.

Advice

The sauce will be tastier if you add little bits of orange peel.

Energy and nutritive values

Energy and nutritive values are calculated for one serving (i.e. for 1 person). If it is a dessert, energy and nutritive values have been calculated for 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 971 / 4.059 - -
Fat g 50,30 - -
Carbohydrates g 101,08 - -
Dietary fibre g 4,19 - -
Protein g 29,62 - -
Salt g 5,72 0 0
Vitamin A μg 1.099,91 27 22
Vitamin D μg 48,32 24 24
Vitamin E mg 15,40 70 70
Vitamin C mg 33,66 45 37
Potassium mg 701,95 19 19
Calcium mg 334,10 33 33
Phosphorus mg 395,41 49 49

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)