Duck with Honey Sauce
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
873
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 873 cal. | (42 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 10.5 μg | (18 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 21.9 mg | (183 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 23.8 μg | (53 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 1,179 mg | (29 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 8.5 mg | (57 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 16.9 g | |||
| Uric acid | 416 mg | |||
| Cholesterol | 217 mg | |||
| Complete sugar | 36 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 duck legs
- 3 Tbsps vegetable oil
- 8 fresh Figs
- 2 onions
- 60 grams dried Date
- 3 Tbsps honey
- 150 milliliters beer
- 2 Tbsps balsamic vinegar
- 400 milliliters chicken stock
- salt
- peppers
- 1 tsp rosemary (finely chopped)
Preparation steps
1.
Peel onions, halve and cut into fine strips.
2.
Rinse duck legs, pat dry and rub with salt, pepper and rosemary. Heat oil in a roasting pan, sauté duck legs on all sides. Sprinkle with balsamic vinegar, add onion and dates to the roasting pan and then add a little chicken stock. Cook for 1-1.5 hours in a preheated oven at 180°C (approximately 350°F). Mix beer and honey in a bowl and brush duck legs from time to time during the cooking time with the mixture. Add chicken stock as needed. Rinse figs, cut into slices, add to the roasting pan about 10 minutes before the end of the cooking time and season with salt and pepper again. Serve duck legs on a preheated plate with the date sauce.
