Duck Bacon Rolls with Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 531 cal. | (25 %) | ||
| Protein | 23.91 g | (24 %) | ||
| Fat | 43.65 g | (38 %) | ||
| Carbohydrates | 9.83 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.82 g | (16 %) |
| Vitamin A | 22.63 mg | (2,829 %) | ||
| Vitamin D | 6.91 μg | (35 %) | ||
| Vitamin E | 2.76 mg | (23 %) | ||
| Vitamin K | 27.5 μg | (46 %) | ||
| Vitamin B₁ | 0.21 mg | (21 %) | ||
| Vitamin B₂ | 0.33 mg | (30 %) | ||
| Niacin | 17.65 mg | (147 %) | ||
| Vitamin B₆ | 0.25 mg | (18 %) | ||
| Folate | 5.22 μg | (2 %) | ||
| Pantothenic acid | 1.74 mg | (29 %) | ||
| Biotin | 1.4 μg | (3 %) | ||
| Vitamin B₁₂ | 0.35 μg | (12 %) | ||
| Vitamin C | 4.11 mg | (4 %) | ||
| Potassium | 783.92 mg | (20 %) | ||
| Calcium | 30.33 mg | (3 %) | ||
| Magnesium | 25.72 mg | (9 %) | ||
| Iron | 6.88 mg | (46 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.74 mg | (22 %) | ||
| Saturated fatty acids | 10.62 g | |||
| Uric acid | 195 mg | |||
| Cholesterol | 114.12 mg |
Ingredients
- Ingredients
- 2 duck legs (about 300 grams)
- 10 slices Bacon
- salt
- freshly ground peppers
- 4 Tbsps Canola oil
- 500 grams Chanterelle
- 1 garlic clove
- 2 Tbsps chopped parsley
Preparation steps
Rinse the duck breast and pat dry. Spread the bacon slices overlapping with each other on a plastic wrap. Place the duck breasts with skinless side over the bacon slices and roll it with the help of the plastic wrap. Tie the rolls with kitchen string and cut the roll into 8 slices, each about 2 cm (approximately ¾ inch) thick. Season with some salt and pepper.
Heat 2 tablespoons canola oil in a pan and sear the roll slices from both sides for about 1 minute. Remove the slices from pan and place in a greased roasting tin. Bake in a preheated oven at 120°C (fan: 100°C, gas mark 1) (approximately 250°F) for about 30 minutes.
Trim the chanterelle mushrooms, cut the smaller mushrooms into halve, and larger ones into quarter. Peel the garlic.
Saute the mushrooms in a pan in the remaining canola oil, add the pressed garlic and cook over low heat for about 5 minutes. Season with salt and pepper, and mix in the parsley.
Serve the duck bacon rolls with chanterelle mushrooms. Serve with crisp hash browns.
