Canning of Preserved Duck
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
4 h.
Preparation
ready in 16 h.
Ready in
Calories:
1324
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,324 cal. | (63 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 128 g | (110 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 2.6 μg | (4 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 709 mg | (18 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 38.7 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 152 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Next day heat a little duck fat and brown the duck pieces on the skin side. Then add the shallots and sweat briefly with the duck pieces.
2.
Add the rest of the duck fat, so that the meat is covered. Put the pan in the bottom of the oven and braise at 150°C (130° fan) | 300F | gas 2 until the meat is tender and nicely browned (about 3 hours).
3.
To serve, toast the bread and put on plates. Put a piece of duck on each slice of bread, add a couple of shallots and serve.
4.
To store, put the cooked duck pieces into jars with closely fitting tops.
5.
Heat the fat and pour the hot, melted fat into the jars, completely covering the meat with fat. (The fat should be as hot as possible)
6.
Pour the remaining fat into jars. Seal all the jars immediately and leave to cool. The confit will keep in the refrigerator for 1-2 weeks.
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