Duck with Wine-olive Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 412 cal. | (20 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 11.7 μg | (20 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 624 mg | (16 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 123 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 duck leg (approximately 1.8 kg, oven-ready)
- 1 onion
- 4 garlic cloves
- 2 carrots
- 1 Orange (organic)
- 2 Tbsps olive oil
- 1 Tbsp Pastry flour
- 1 bay leaf
- 1 small, dried chili pepper
- 500 milliliters dry white wine
- 200 grams green Olives (pitted)
- 1 pinch sugar
- 1 Tbsp Wine vinegar
Preparation steps
Peel onion and chop finely.
Peel carrots and cut into slices.
Rinse orange and slice.
Cut olives into slices.
Rub duck inside and out with salt and pepper. Heat oil in a roasting pan and fry duck on all sides. Add onion, carrots and pressed garlic to the roasting pan, fry and then sprinkle with flour, add bay leaf, chile pepper and orange slices.
Place roasting pan into a preheated 250°C (approximately 500°F) oven for about 20 minutes. Then remove roasting pan from the oven, add white wine, reduce temperature to 200°C (approximately 400°F) and cook for another 45 minutes.
Remove duck from the roasting pan, turn off the oven and place duck in the oven for 15 minutes to rest.
Remove bay leaf, chile pepper and orange slices from the roasting pan, degrease if necessary, simmer to reduce roasting liquids and season with salt, pepper, sugar and vinegar. Add olive slices and simmer for a few more minutes.
Serve duck sliced on plates with the wine-olive sauce.
