Vikalinka · by Julia Frey of Vikalinka
Roasted Duck with Port Cranberry Sauce
NUTRITION · PER SERVING195M COOK
CAL 53%·PRO 55%
CARBS 50G19% OF CAL
3G FIBER5G OTHER42G TOTAL SUGAR
FAT 84G71% OF CAL
30G SAT54G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted duck served with a vibrant Port and cranberry sauce finished with winter citrus. A sophisticated, elegant dinner entrée.
mainbritishchicken🔥 ovendairy freegluten free
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Nutrition & ingredients
Ingredients
serves 8- 1 whole duck (1.5 - 1.7kg / 3.5 - 4lbs)
- 1 head of garlic
- 1 mandarin orange
- 2 tsp coarse salt
- 500g / 4 cups cranberries (fresh or frozen)
- 300g / 1 1/2 cup sugar
- 1 mandarin orange (zest and juice)
- 125ml / 1/2 cup port or Marsala wine
At a glance
PER SERVING · TIME 195M
CAL 53%·PRO 55%
CARBS 50G19% OF CAL
3G FIBER5G OTHER42G TOTAL SUGAR
FAT 84G71% OF CAL
30G SAT54G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 3h
- Sodium
- 853mg
- Total sugar
- 42g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 525mg
- Calcium
- 153mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 853MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.