Duck and Prune Roast
(0 votes)
(0 votes)
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
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 large duck legs (trimmed and cleaned)
- 2 Tbsps olive oil
- 2 Nectarine (pitted and chopped)
- 2.333 cups dried Prune
- thyme
- 2 bay leaves
- salt
- freshly ground Black pepper
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.
