Roast Duck with Almond and Garlic Sauce

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Roast Duck with Almond and Garlic Sauce
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Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 2 h. 40 min.
Ready in
Calories:
305
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie305 cal.(15 %)
Protein12 g(12 %)
Fat16 g(14 %)
Carbohydrates15 g(10 %)
Sugar added0 g(0 %)
Roughage4.2 g(14 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E2.8 mg(23 %)
Vitamin K10.2 μg(17 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin5 mg(42 %)
Vitamin B₆0.2 mg(14 %)
Folate39 μg(13 %)
Pantothenic acid0.7 mg(12 %)
Biotin4.9 μg(11 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C11 mg(12 %)
Potassium443 mg(11 %)
Calcium42 mg(4 %)
Magnesium45 mg(15 %)
Iron2.3 mg(15 %)
Iodine9 μg(5 %)
Zinc1.5 mg(19 %)
Saturated fatty acids3.9 g
Uric acid93 mg
Cholesterol43 mg
Complete sugar12 g

Ingredients

for
6
Ingredients
2 Tbsps almonds
2 Tbsps olive oil
1 duck leg (approx. 2 kg)
14 ozs dry white wine
4 small Pear (peeled, halved and cored)
1 onion (diced)
2 Tomatoes (skinned and chopped)
1 cup chicken stock
3 cloves garlic cloves
2 Tbsps Pear brandy
2 Tbsps fresh Sage (chopped)
How healthy are the main ingredients?
almondolive oilgarlic cloveSagePearonion

Preparation steps

1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Spread the almonds on a baking tray and roast until golden. Remove from the tray and leave to cool. Brush the baking tray with oil.
3.
Pierce the skin of the duck multiple times. Rub with salt and 1 tbsp oil. Place on the prepared baking tray, breast side down and roast for 1 hour. Drain the fat, turn the duck and add 150 ml water. ROast for another 50-60 minutes until the skin is crispy.
4.
Place the wine in a pot and bring to the boil. Add the pears halves and cook for 10-20 minutes until soft.
5.
Fry the onion in the remaining oil for around 10 minutes on a low heat. Stir in the tomatoes and simmer until thick. Add the stock and some of the pear-wine broth and simmer for another 10 minutes.
6.
Grind the garlic and almonds in a mortar with the schnapps. Stir into the sauce and season with salt and ground black pepper.
7.
Remove the duck from the oven and cut into pieces. Add the meat juices to the sauce along with the sage, season to taste and serve with the drained pears and the duck.