Duck and Yam Gratin

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Duck and Yam Gratin
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Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
461
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie461 kcal(22 %)
Protein24.59 g(25 %)
Fat25.55 g(22 %)
Carbohydrates34.29 g(23 %)
Sugar added0 g(0 %)
Roughage4.88 g(16 %)
Vitamin A2,308.58 mg(288,573 %)
Vitamin D0 μg(0 %)
Vitamin E0.42 mg(4 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.1 mg(9 %)
Niacin10.74 mg(90 %)
Vitamin B₆0.34 mg(24 %)
Folate17.88 μg(6 %)
Pantothenic acid1.3 mg(22 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C6.39 mg(7 %)
Potassium547.62 mg(14 %)
Calcium56.25 mg(6 %)
Magnesium40.63 mg(14 %)
Iron2.78 mg(19 %)
Zinc0.49 mg(6 %)
Saturated fatty acids3.82 g
Cholesterol78.75 mg

Ingredients

for
4
Ingredients
5 cups Sweet potato (peeled and cut into chunks)
4 duck legs
cup olive oil
¼ cup Polenta
How healthy are the main ingredients?
Sweet potatoPolentaolive oil

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.
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