Duck with Accompaniments
Nutritional values
(Percentage of daily recommendation)
| Calorie | 398 cal. | (19 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 45.4 μg | (76 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 175 mg | (184 %) | ||
| Potassium | 1,275 mg | (32 %) | ||
| Calcium | 144 mg | (14 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 157 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 24 g |
Preparation steps
For the duck: Season duck with salt and pepper, rub inside with thyme and place in a roasting pan. Cook in a preheated oven at 220°C (approximately 425°F) for about 1.5 hours. Gradually pour in broth.
From cabbage remove outer leaves, quarter, remove stalk and finely slice. Peel onion and finely chop.
Melt 2 tablespoons butter in a saucepan, fry onion until translucent. Add cabbage, braise with wine, vinegar and broth, stir in spices and cook covered about 30 minutes. Season with a little orange juice, salt and pepper.
Peel orange and cut into slices.
Mix honey with a little water and sprinkle duck 10 minutes before end of cooking time. Remove finished duck from the oven and keep warm.
Remove fat from cooking liquid, pour through a sieve into a saucepan and boil with remaining orange juice. Allow to reduce, season with salt, pepper and thyme and 1 orange slice.
Melt sugar with remaining butter, heat peeled potatoes and allow to caramelize.
Mix remaining orange slices among the cabbage.
Serve duck with potatoes, red cabbage and orange sauce.
