Glazed Orange Duck with Herbs

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Glazed Orange Duck with Herbs
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Health Score:
76 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
254
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie254 cal.(12 %)
Protein17 g(17 %)
Fat16 g(14 %)
Carbohydrates10 g(7 %)
Sugar added3 g(12 %)
Roughage1.5 g(5 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E0.3 mg(3 %)
Vitamin K4.1 μg(7 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin7.2 mg(60 %)
Vitamin B₆0.3 mg(21 %)
Folate28 μg(9 %)
Pantothenic acid0.9 mg(15 %)
Biotin6.1 μg(14 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C21 mg(22 %)
Potassium334 mg(8 %)
Calcium57 mg(6 %)
Magnesium31 mg(10 %)
Iron3.4 mg(23 %)
Iodine3 μg(2 %)
Zinc1.7 mg(21 %)
Saturated fatty acids5.2 g
Uric acid140 mg
Cholesterol75 mg
Complete sugar10 g

Ingredients

for
4
Ingredients
1 duck leg (about 1.8-2 kg, ready to cook)
salt
freshly ground pepper
1 bunch thyme
1 sprig rosemary
Food-safe craft stick
2 onions
1 jar (400 ml) duck stock
Juice (of 2 oranges)
2 Tbsps Orange marmalade
2 tsps honey
1 Tbsp balsamic vinegar
Fresh herbs (for garnish)
Oranges (for garnish)
How healthy are the main ingredients?
thymehoneyrosemarysaltonionOrange

Preparation steps

1.

Rinse the duck and pat dry. Rub inside and outside with salt and pepper. Rinse the thyme and rosemary and fill the duck. Hold closed with toothpicks. Place the duck breast-side up in a glass pan. Peel and quarter the onions and put in the roasting pan.

2.

Bake in a preheated oven at 200°C (approximately 400°F) (gas mark 3-4, fan: 180°C (approximately 350°F)) fro 1.5 hours. After about 30 minutes, baste the duck with the pan drippings and the orange juice. Baste with the pan drippings frequently during cooking.

3.

Mix the marmalade and honey. Increase the oven temperature to 225°C (approximately 440°F) (gas mark 4-5, fan: 200°C (approximately 400°F)) for the last 10 minutes. Brush the duck with the marmalade mixture. Season the stock with vinegar, salt and pepper. Garnish the duck with oranges and fresh herbs and serve.