Roast Duckling with Lime Sauce Recipe

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Roast Duckling with Lime Sauce Recipe

(Low Fat Recipe)

Ingredients:  Serves 4, Oven: Preheated to 230C

4 - 5 lb (2-2.3 kg) oven-ready duckling

Freshly ground black pepper

1 small onion, peeled

1 small cooking apple, peeled and halved

2 limes, gently scrubbed, rind thinly peeled and finely shredded, juice strained

1 level tablespoon granulated sugar

pint (285 ml) chicken stock

Slices of lime to garnish



Rinse the duckling, wipe it inside and out with kitchen paper and season it with pepper.  Push the onion and apple inside the duckling and prick its skin all over with a fork.  Place the bird on a rack in a roasting tin and cook in the preheated oven for 45 minutes.  Turn down the heat to 200C and cook for a further 45 minutes, basting the duckling from time to time with the cooking juices.  Lift the duckling onto a heated plate lined with kitchen paper to drain, and keep hot.  Carve the duckling, placing some breast slices and a thigh or leg piece on each diner's heated plate.  Leave the diners to remove the skin for themselves.  Trickle 2 tablespoons of sauce round each serving and garnish with the lime slices.


Note:  When Seville oranges are in season you can use them instead of limes for an equally strong, sharp sauce.  The duck is very rich, so serve steamed potatoes with it and have a fresh-tasting celeriac salad on the side.


Nutrient Value Per Serving:

205 calories

7 g total fat (2 g saturated fat)

6 g carbohydrates

4 g added sugar

165 mg sodium


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