Duck with Bacon and Pears
Nutritional values
(Percentage of daily recommendation)
| Calorie | 860 cal. | (41 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 70 g | (60 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 40.8 μg | (68 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.6 mg | (113 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,064 mg | (27 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 23.3 g | |||
| Uric acid | 287 mg | |||
| Cholesterol | 118 mg | |||
| Complete sugar | 14 g |
Preparation steps
Preheat the oven to 100°C (approximately 210°F). Rinse the duck, pat dry, season with salt and pepper and cook on the skin side in a dry frying pan until crispy, about 1 minute and place on a baking sheet. Bake in preheated oven until done, 30-40 minutes.
Meanwhile, dice the pancetta and fry in a pot. Peel the potatoes, rinse and cut lengthwise into quarters. Rinse the beans and add with the potatoes and the savory to the bacon and cover with the beef stock. Simmer for 25 minutes at medium heat. Peel and quarter the pears, cut out core and cut into wedges.
15 minutes before end of cooking, add the pears to the vegetables. Remove the duck breasts from the oven, let it rest briefly and cut into large slices. Season the stew to taste and divide among preheated plates. Top with the duck slices and serve.
