Duck and Yam Gratin
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
1025
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,025 cal. | (49 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 58 g | (50 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.6 g | (32 %) |
more nutritional values
| Vitamin A | 4.1 mg | (513 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 15.1 mg | (126 %) | ||
| Vitamin K | 11.3 μg | (19 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 21.1 mg | (176 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 4.9 mg | (82 %) | ||
| Biotin | 27.2 μg | (60 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 90 mg | (95 %) | ||
| Potassium | 1,746 mg | (44 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 8.9 mg | (59 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 18.3 g | |||
| Uric acid | 388 mg | |||
| Cholesterol | 190 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 5 cups Sweet potato (peeled and cut into chunks)
- 4 duck legs
- ⅜ cup olive oil
- ¼ cup Polenta
Preparation steps
1.
Preheat the oven to 200°C (180 fan) | 400°F | gas 6.
2.
Rub the duck legs with half of the olive oil then season well. Arrange on a roasting tray and roast for 30-40 minutes until cooked. Remove and allow to cool.
3.
Meanwhile, cook the sweet potato in a large saucepan of boiling, salted water until tender; usually 20 minutes. Drain and allow to cool before pureeing the sweet potato with the rest of the olive oil and some seasoning in a food processor until smooth.
4.
Remove the meat from the duck legs and arrange in the base of a shallow 12 inch cast iron pan. Spread the sweet potato puree on top of the duck and level the surface. Sprinkle the polenta evenly on top.
5.
Bake for for 15-20 minutes until the polenta is golden and crunchy and the sweet potato and duck are piping hot. Remove and allow to stand for a few minutes before serving.
