* Exported from MasterCook *

DUCK IN PORT

Recipe By :
Serving Size : 4 Preparation Time :0:45
Categories : 0-5G Low Carb Poultry Game
Regional English Znew2001


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 duck
cooking apples 8
4 clove
1/2 bottle port wine
1 1/4 cups chicken stock
1/4 cup soy flour -- or isolate
2 tbsp butter
Salt and pepper

This is an early nineteenth-century recipe said to have come originally from the Gloucestershire area. A rich tasting meat but with the added flavours of port and spicy apples it makes a delicious meal for festive occasions.
Peel and core the apples and place in a large bowl. Cover with the port and put a plate over the top.
Tightly cover with foil and leave to marinate for 24 hours if possible.
Season the flour and rub over the surface of the duck. Place the duck in a baking tray with the butter and cook for 30 minutes at 400F/200C/gas mark 6.
Drain the fruit and heat the wine in a saucepan.
Baste the duck with the wine. Put the apples around the duck with the cloves. Pour over the stock and continue to cook, basting every 15 minutes with the juices in the pan until the duck is cooked. Remove the cloves and apples. The gravy may be thickened with a little xanthium gum if necessary.










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Per Serving (excluding unknown items): 1389 Calories; 133g Fat (86.8% calories from fat); 39g Protein; 7g Carbohydrate; 3g Dietary Fiber; 256mg Cholesterol; 946mg Sodium. Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 23 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore May 2001
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com






Nutr. Assoc. : 0 2068 0 0 0 0 0 0