Duck with Accompaniments

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Duck with Accompaniments
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Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation
Calories:
398
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie398 cal.(19 %)
Protein14 g(14 %)
Fat14 g(12 %)
Carbohydrates45 g(30 %)
Sugar added7 g(28 %)
Roughage8.5 g(28 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E3.4 mg(28 %)
Vitamin K45.4 μg(76 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin7 mg(58 %)
Vitamin B₆0.8 mg(57 %)
Folate115 μg(38 %)
Pantothenic acid1.8 mg(30 %)
Biotin9.5 μg(21 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C175 mg(184 %)
Potassium1,275 mg(32 %)
Calcium144 mg(14 %)
Magnesium87 mg(29 %)
Iron4 mg(27 %)
Iodine16 μg(8 %)
Zinc1.8 mg(23 %)
Saturated fatty acids6.6 g
Uric acid157 mg
Cholesterol48 mg
Complete sugar24 g

Ingredients

for
6
For the duck
1 duck leg (2 kg, ready to cook)
salt
freshly ground peppers
2 tsps dried thyme
400 milliliters Broth
2 Tbsps honey
For the side dishes
800 grams small potatoes (cooked in the peel)
1 Red cabbage
250 milliliters Red wine
3 Tbsps Red wine vinegar
1 onion
3 Tbsps butter
125 milliliters Broth
2 cloves
1 bay leaf
3 Oranges
juice of Oranges
1 Tbsp sugar
How healthy are the main ingredients?
potatohoneysugarthymesaltRed cabbage

Preparation steps

1.

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.

2.

From cabbage remove outer leaves, quarter, remove stalk and finely slice. Peel onion and finely chop.

3.

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.

4.

Peel orange and cut into slices.

5.

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.

6.

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.

7.

Melt sugar with remaining butter, heat peeled potatoes and allow to caramelize.

8.

Mix remaining orange slices among the cabbage.

9.

Serve duck with potatoes, red cabbage and orange sauce.

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