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Roast Norfolk Duckling with Orange Served with Bubble and Squeak

Succulent roasted duck glazed with marmalade, served with layered root vegetable bubble and squeak and a rich orange-scented gravy.

DuckMain CourseBritishRoastSpecial Occasion
Estimated Nutrition
Calories
1531.2
kcal / serving
6124.8 kcal total
Carbs
62.1g
per serving
248.5 g total
Fat
128.1g
per serving
512.4 g total
Protein
33.2g
per serving
132.8 g total
Cook Time
105
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tsp
Soft Brown Sugar
CondimentsSauces
1
tbsp
Red Wine Vinegar
2
tbsp
Marmalade
runny
Dairy
1
g
Butter
a little for frying liver
225
g
Salted Butter
Fruits
1
piece
Orange
peeled and segmented
Liquids
175
ml
Red Wine
Meat
1.8
kg
Duckling
with giblets
NutsSeeds
3
clove
Garlic
chopped
2
sprig
Sage
1
g
Salt
to taste
1
g
Black Pepper
freshly ground, to taste
1
clove
Garlic
chopped for bubble and squeak
OilsFats
1
ml
Olive Oil
for frying
Vegetables
1
piece
Carrot
chopped
1
stick
Celery
3
piece
Potato
large, for baking
450
g
Swede
cubed
350
g
Parsnips
chopped
1
piece
Savoy Cabbage
leaves separated, center stalks removed
3
piece
Onion
medium, thinly sliced

Method

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