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Duck and Prune Roast
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 2 h. 25 min.
Ready in
Calories:
666
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calorie | 666 cal. | (32 %) | ||
Protein | 26 g | (27 %) | ||
Fat | 27 g | (23 %) | ||
Carbohydrates | 74 g | (49 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 26.3 g | (88 %) |
more nutritional values
Vitamin A | 0.2 mg | (25 %) | ||
Vitamin D | 0 μg | (0 %) | ||
Vitamin E | 6.9 mg | (58 %) | ||
Vitamin K | 59.8 μg | (100 %) | ||
Vitamin B₁ | 0.6 mg | (60 %) | ||
Vitamin B₂ | 0.5 mg | (45 %) | ||
Niacin | 12 mg | (100 %) | ||
Vitamin B₆ | 0.6 mg | (43 %) | ||
Folate | 40 μg | (13 %) | ||
Pantothenic acid | 1.9 mg | (32 %) | ||
Biotin | 8.1 μg | (18 %) | ||
Vitamin B₁₂ | 0.4 μg | (13 %) | ||
Vitamin C | 11 mg | (12 %) | ||
Potassium | 1,619 mg | (40 %) | ||
Calcium | 82 mg | (8 %) | ||
Magnesium | 72 mg | (24 %) | ||
Iron | 7.2 mg | (48 %) | ||
Iodine | 3 μg | (2 %) | ||
Zinc | 2.9 mg | (36 %) | ||
Saturated fatty acids | 8 g | |||
Uric acid | 274 mg | |||
Cholesterol | 95 mg | |||
Complete sugar | 64 g |
Author of this recipe:

EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 2 large duck legs (trimmed and cleaned)
- 2 Tbsps olive oil
- 2 Nectarine (pitted and chopped)
- 2 ⅓ cups dried Prune
- thyme
- 2 bay leaves
- salt
- freshly ground Black pepper
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Preparation steps
1.
Preheat the oven to 150°C(130° fan)|300F|gas 2. Season the duck legs with salt and pepper.
2.
Place a large frying pan over a low heat and place the duck legs, meat-side down, in the pan.
3.
Fry for 5 minutes until the skin starts to turn golden.
4.
Arrange the nectarine and prunes in a roasting tray. Tuck the duck legs in and around the fruit and drizzle with olive oil and any rendered fat from the pan.
5.
Roast for 2 hours until the duck legs are golden and tender.
6.
Remove from the oven and garnish with herbs before serving.
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