Glazed Orange Duck with Herbs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 254 cal. | (12 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 4.1 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 334 mg | (8 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 140 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 10 g |
Ingredients
- 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)
Preparation steps
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.
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.
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.
