Duck Leg with Grains

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Duck Leg with Grains
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 8 h. 45 min.
Ready in
Calories:
1036
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,036 cal.(49 %)
Protein64 g(65 %)
Fat70 g(60 %)
Carbohydrates39 g(26 %)
Sugar added0 g(0 %)
Roughage6 g(20 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E7.1 mg(59 %)
Vitamin K15 μg(25 %)
Vitamin B₁1 mg(100 %)
Vitamin B₂0.7 mg(64 %)
Niacin26.1 mg(218 %)
Vitamin B₆1 mg(71 %)
Folate86 μg(29 %)
Pantothenic acid3 mg(50 %)
Biotin20.7 μg(46 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C14 mg(15 %)
Potassium1,232 mg(31 %)
Calcium82 mg(8 %)
Magnesium132 mg(44 %)
Iron10.2 mg(68 %)
Iodine10 μg(5 %)
Zinc6.8 mg(85 %)
Saturated fatty acids19.8 g
Uric acid489 mg
Cholesterol247 mg
Complete sugar15 g

Ingredients

for
4
Ingredients
2 Tbsps sunflower oil
4 duck legs (trimmed)
3 ½ cups chicken stock (hot)
1 cup Couscous
¾ cup Pine nuts
0.333 cup raisins
2 Tbsps olive oil
½ tsp Cumin
4 Peaches (pitted and sliced)
salt
freshly ground peppers
How healthy are the main ingredients?
Pine nutsraisinsolive oilCuminPeachsalt

Preparation steps

1.
Heat the oil in a large casserole dish set over a moderate heat until hot. Season the duck legs with salt and pepper, and then seal in the hot oil.
2.
Once golden on both sides, remove from the dish to a slow cooker. Pour in half of the stock and cover the cooker with a lid.
3.
Cook on low for 8 hours until the meat very soft and easily comes away from the bone.
4.
Place the couscous, pine nuts, and raisins in a mixing bowl. Pour over the remaining hot chicken stock, stir once, and cover the bowl with clingfilm.
5.
Leave the couscous to absorb the stock for 10 minutes.
6.
Meanwhile, heat the olive oil in a frying pan and add the cumin seeds. Fry for 30 seconds and then add the peach slices and a little seasoning.
7.
Saute for 4 - 5 minutes, turning occasionally, until golden and lightly charred.
8.
Fluff the couscous with a fork and pile onto plates. Top with the duck legs and any juice from the slow cooker. Serve with the peaches on the sides.