Orange Duck
Nutritional values
(Percentage of daily recommendation)
| Calorie | 965 cal. | (46 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 64 g | (55 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 15.6 g | (52 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 11.9 mg | (99 %) | ||
| Vitamin K | 240 μg | (400 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 11.9 mg | (99 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 223 μg | (74 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 251 mg | (264 %) | ||
| Potassium | 1,814 mg | (45 %) | ||
| Calcium | 363 mg | (36 %) | ||
| Magnesium | 171 mg | (57 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 24.9 g | |||
| Uric acid | 294 mg | |||
| Cholesterol | 122 mg | |||
| Complete sugar | 36 g |
Ingredients
- For the duck
- 1 duck leg (2 kg)
- 4 Tbsps vegetable oil
- ½ l Orange juice
- 3 Tbsps Orange liqueur
- 1 Tbsp honey
- 100 grams butter
- 2 organic Oranges
- For the vegetables
- 500 grams Brussels sprouts
- 400 grams Celery
- 100 grams Pine nuts
- 100 milliliters water
- salt (pepper)
Preparation steps
For the duck, rinse duck, pat dry, heat oil in a large roasting pan and fry duck on all sides until browned. Then, cook duck in a preheated 225°C (approximately 450°F) oven for approximately 15 minutes. Mix orange juice, orange liqueur and honey in a bowl, pour over duck and decrease oven temperature to 180°C (approximately 350°F). Roast duck in the oven for another 45 minutes and baste every 10 minutes with roasting juices. At the end of cooking, remove duck from the roasting pan, keep warm, pour sauce through a sieve, remove grease and boil in a pot until liquids are reduced by half. Add butter in small pieces to the pot and season with salt and pepper. Finely grate 1 orange and add resulting zest to the sauce. Cut remaining orange into segments and garnish duck with orange sements. Serve with sauce.
For the vegetables, rinse Brussels sprouts and celery and trim as needed. Cook Brussels sprouts in a pot of boiling water for 5 minutes. Cut celery diagonally into pieces, add to the pot and cook for 15 minutes. Toast pine nuts in a buttered pan. Drain vegetables, sprinkle with toasted pine nuts and season with salt and pepper.
For the polenta, heat milk in a pot, add cornmeal and season with salt and pepper. Cook for 15 minutes until a thick paste forms. Add parsley and mix well. Remove from heat, let cool, spread on a wet board and leave to cool for 1 hour. Cut polenta into diamonds and fry in butter until crispy.
