Duck Stuffed with Chicken
Nutritional values
(Percentage of daily recommendation)
| Calorie | 293 cal. | (14 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 4.4 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 21.8 mg | (182 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 487 mg | (12 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 272 mg | |||
| Cholesterol | 139 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 150 grams bread dumpling
- 150 milliliters milk
- 1 shallot
- 1 Tbsp butter
- 1 egg
- 1 tsp finely chopped parsley
- salt
- freshly ground peppers
- 1 chicken (1,2 kg, completely boned by the butcher, without wings and legs)
- 1 duck leg (2,5 kg boned by the butcher, down to the lower leg bone)
- melted butter (for brushing)
Preparation steps
For the stuffing, place the croutons into a bowl, pour in the warm milk and let soak. Peel the shallot, chop finely and sauté in butter. Add with the egg and the parsley to the croutons and mix well. Season with salt and pepper and let stand for about 20 minutes.
Preheat the oven to 100°C ° (approximately 210°F). Rinse the chicken inside and out and pat dry. Place with the breast side down on the work surface and season the inside with salt and pepper. Fill with the stuffing and possibly secure with toothpicks. Rinse the duck and pat dry. Lay with the chest down, season with salt and pepper and place the chicken breast-side down on duck. Remove the toothpicks and sew the duck with kitchen twine. Turn over, season outside with salt and pepper and place in a large roasting pan. Pour in a little water and place in the oven. Cook 4-5 hours, occasionally basting with butter and juices. To check whether the roast is done, use a meat thermometer; the meat should be at least 80°C (approximately 175°F) core temperature. If this is not achieved, cook a little longer.
To serve, cut the finished poultry in slices.
