Duck Leg with Oranges and Olives
Nutritional values
(Percentage of daily recommendation)
| Calorie | 861 cal. | (41 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 58 g | (50 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 16.8 μg | (28 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.1 mg | (159 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 21.8 μg | (48 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,115 mg | (28 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 8.9 mg | (59 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 16.5 g | |||
| Uric acid | 381 mg | |||
| Cholesterol | 190 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 4 large duck legs
- salt
- freshly ground peppers
- 1 onion
- 3 garlic cloves
- 2 carrots
- 1 Orange (organic)
- 3 Tbsps olive oil
- 1 Tbsp Pastry flour
- 1 bay leaf
- 1 small, dried chili pepper
- 500 milliliters dry white wine
- 200 grams green, pitted Olives (sliced)
- 1 tsp sugar
- 1 Tbsp Sherry vinegar
Preparation steps
Rinse duck leg with cold water, pat dry, trim off excess fat and season with salt and pepper.
Peel and finely chop onion and garlic. Peel and slice carrots. Rinse orange with hot water, pat dry and thinly slice.
In a roasting pan, heat oil and saute duck leg on all sides until completely brown. Rotate leg so that skin side is down. Add onion, garlic and carrots to the roasting pan, saute briefly and sprinkle with flour. Add bay leaf, chile pepper and 2/3 of orange slices to the roasting pan.
Cover the roasting pan and cook in a preheated oven at 225°C (approximately 425°F). After 30 minutes, add wine to the roasting pan, turn over duck leg, lower oven temperature to 200°C (approximately 400°F) and cook in the preheated oven, still covered, for another 40 minutes.
Remove duck legs from the oven and place, skin-side-up, in a frying pan and brown for about 10 minutes.
Meanwhile, remove carrots from roasting juices and set aside. Pour roasting juices through a sieve into a saucepan, remove grease, simmer until liquid is reduced by a third and season with salt, pepper, sugar and sherry vinegar. Add olive slices to the saucepan, mix and simmer for a few minutes.
Serve duck legs on plates with the sauce and garnished with remaining orange slices and carrot slices.
