Honey-glazed Duck
Healthy, because
Even smarter
Nutritional values
Duck meat is not only a good source of protein - the meat also contains the mineral magnesium, which is important for both the muscles and the nervous system. The B-vitamin thiamine is also important for the nerves, but also for the entire metabolism.
As a side dish to the honey-glazed duck, roast potatoes with whole garlic cloves, roasted chanterelles and steamed navettes are particularly suitable.
(Percentage of daily recommendation)
| Calorie | 202 cal. | (10 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 0.1 g | (0 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.1 mg | (1 %) | ||
| Vitamin K | 3.5 μg | (6 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 173 mg | (4 %) | ||
| Calcium | 15 mg | (2 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 6 g |
Preparation steps
Rinse the duck & pat dry. Rub the duck inside and outside with salt and pepper.
Slit the vanilla pod lengthwise, scrape out the insides and mix thoroughly with the butter. Using a spatula, spread the vanilla butter over the duck.
Lay the duck breast side down in a roasting pan. Pour in 150 ml (approximately 2/3 cup) of water and place in the oven (160°C or approximately 325°F) for about 30 minutes, then turn the duck over, raise the heat to 250°C (approximately 475°F) and roast for another 30 minutes. Baste the duck with the juices repeatedly during cooking.
Finally, brush the duck with honey and allow to roast for a few more minutes. Serve sprinkled with coarse pepper and rosemary.
Optional side dishes: roasted potatoes with whole garlic cloves, fried chanterelles and/or caramelized turnips.
