Confit Duck Gratin
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h.
Ready in
Calories:
1846
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,846 cal. | (88 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 173 g | (149 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 7.9 μg | (13 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.2 mg | (118 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,352 mg | (34 %) | ||
| Calcium | 188 mg | (19 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 56.1 g | |||
| Uric acid | 235 mg | |||
| Cholesterol | 265 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
Preparation steps
1.
Place the meat in a pot, add the shallots and season with salt. Add the honey, rosemary, orange zest and pepper and mix well. Cover and leave in the fridge overnight to marinate.
2.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
3.
The next day fry the meat, skin side down in some fat. Add the shallots and fry for a few minutes. Add the remaining fat so as to cover all the meat. Place the pot on the floor of the oven and braise until the meat is soft and brown - approx. 3 hours.
4.
Cook the potatoes in boiling salt water for around 25 min. Drain, leave to cool a little and then mash. Add the butter, cheese and the milk and mix well. Season with salt, ground black pepper and nutmeg.
5.
Drain the meat and pull the meat apart with a fork.
6.
Place half the mash in a greased baking dish and top with the meat. Cover with the remaining mash, sprinkle with breadcrumbs and bake for around 25 min until golden.
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