Duck with Wine Sauce

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Duck with Wine Sauce
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Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
284
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie284 cal.(14 %)
Protein8.61 g(9 %)
Fat18.63 g(16 %)
Carbohydrates15.12 g(10 %)
Sugar added0 g(0 %)
Roughage3.77 g(13 %)
Vitamin A244.4 mg(30,550 %)
Vitamin D0.13 μg(1 %)
Vitamin E0.83 mg(7 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.45 mg(29 %)
Vitamin B₆0.34 mg(24 %)
Folate63.11 μg(21 %)
Pantothenic acid0.59 mg(10 %)
Biotin0.41 μg(1 %)
Vitamin B₁₂0.27 μg(9 %)
Vitamin C18.38 mg(19 %)
Potassium668.66 mg(17 %)
Calcium111.72 mg(11 %)
Magnesium29.78 mg(10 %)
Iron3.54 mg(24 %)
Iodine3.38 μg(2 %)
Zinc0.55 mg(7 %)
Saturated fatty acids11.1 g
Cholesterol72.86 mg

Ingredients

for
6
Ingredients
700 grams Celery
250 grams potatoes
salt
peppers
2 Tbsps butter
l Whipped cream
2 tsps lemon juice
½ bunch chopped parsley
2 Muscovy ducks (each about 1.5 kg)
1 bunch fresh marjoram
2 shallots
¼ l Beaujolais
50 grams butter
How healthy are the main ingredients?
CelerypotatoWhipped creammarjoramparsleysalt

Preparation steps

1.

Peel, rinse and finely chop celery and potatoes. Cover diced vegetables with water and cook for 20 minutes, season with salt and pepper. Add butter and cream and puree in a blender, season with lemon juice. Add parsley and keep warm.

2.

Rinse and par dry Muscovy ducks inside and out, season with salt and pepper inside and out. Rinse marjoram and stuff each duck with half of bunch. Arrange ducks in a large roasting pan and roast in preheated oven at 220°C (approximately 425°F) for about 20 minutes. Remove from the oven and cut off breasts, slice breasts thinly and keep warm. Reduce oven temperature to 200°C (approximately 400°F) and roast the rest of ducks for 30 more minutes. Peel shallots and chop finely. Heat butter in a pan and saute shallots until soft. Add wine and reduce in half. Season with salt and pepper, cut cold butter into pieces and add to the sauce, whisking. Arrange sliced duck breasts on plates and drizzle with sauce. Serve accompanied by celery puree.   

3.

Separate the rest of duck meat from the bones and use otherwise.