Duck Legs with Vegetable Curry
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 25 min.
Ready in
Calories:
317
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 317 cal. | (15 %) | ||
| Protein | 27.64 g | (28 %) | ||
| Fat | 8.72 g | (8 %) | ||
| Carbohydrates | 35.66 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.72 g | (19 %) |
more nutritional values
| Vitamin A | 689.88 mg | (86,235 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.86 mg | (7 %) | ||
| Vitamin B₁ | 0.14 mg | (14 %) | ||
| Vitamin B₂ | 0.08 mg | (7 %) | ||
| Niacin | 10.92 mg | (91 %) | ||
| Vitamin B₆ | 0.31 mg | (22 %) | ||
| Folate | 27.3 μg | (9 %) | ||
| Pantothenic acid | 0.25 mg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 34.53 mg | (36 %) | ||
| Potassium | 838.57 mg | (21 %) | ||
| Calcium | 92.46 mg | (9 %) | ||
| Magnesium | 35.47 mg | (12 %) | ||
| Iron | 4.56 mg | (30 %) | ||
| Zinc | 0.52 mg | (7 %) | ||
| Saturated fatty acids | 1.56 g | |||
| Cholesterol | 81.39 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams waxy potatoes
- 2 carrots
- 250 grams Celery root
- 2 garlic cloves
- 2 shallots
- 1 Tbsp vegetable oil
- salt
- peppers
- 4 duck legs (each 350 grams)
- 500 milliliters Chicken broth
- 2 bay leaves
- 1 tsp Curry powder
Preparation steps
1.
Preheat the oven to 160°C (approximately 325°F). Oil a roasting pan.
2.
Rinse and peel the potatoes, carrots, celery root and shallot and cut into bite-sized pieces or slices. Place in the roasting pan, season salt and pepper. Rinse the duck legs, season with salt and pepper and place on the vegetables. Roast 30 minutes.
Add enough of the broth to cover the vegetables. Add the bay leaves and curry powder and roast until the duck is tender, about 1 1/2 hours longer, adding more broth as necessary. Stir the vegetables and turn the duck legs over. Place the duck skin side up during the last 30 minutes of cooking.
3.
Serve the duck with the vegetables.
