Duck Leg with Grains
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 1,036 cal. | (49 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 70 g | (60 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 15 μg | (25 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 26.1 mg | (218 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 20.7 μg | (46 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 1,232 mg | (31 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 132 mg | (44 %) | ||
| Iron | 10.2 mg | (68 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 6.8 mg | (85 %) | ||
| Saturated fatty acids | 19.8 g | |||
| Uric acid | 489 mg | |||
| Cholesterol | 247 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
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.
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