Frenchdinnergluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Canards d l’ Orange
From The new century cookery book, 1901
Serves 2
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
79Calories
7 gProtein
7 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories79 kcal
Protein6.8 g
Carbohydrates7.4 g
Fiber0.4 g
Sugars0 g
Total Fat3.6 g
Saturated Fat1.5 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.2 g
Cholesterol13 mg
Sodium30 mg
Potassium129 mg
Calcium8.5 mg
Iron1.1 mg
Magnesium4.7 mg
Phosphorus61 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A3 mcg
Vitamin E0.2 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate33 mcg
Choline14 mg
Caffeine0 mg
Water112 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 360. The excerpt below is the record exactly as published.
Canards d l’ Orange. — Boast one or more ducks, trussed neatly, till done ; baste frequently during the process of roasting. Cut into the usual number of joints and dish up on a hot dish. Garnish with small bunches of watercress and quarters of oranges, from which the pips have been removed ; pour a little gravy
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