Pineapple Duck
Nutritional values
(Percentage of daily recommendation)
| Calorie | 315 cal. | (15 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 1.4 μg | (2 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 543 mg | (14 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 124 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 1 young duck leg (approx 1.5 kg)
- 1 Tbsp vegetable oil
- ⅛ l Pineapple juice
- ¼ l dry Red wine
- 1 tsp salt
- peppers
- 1 lemon (juice)
- 1 Tbsp cornstarch
- 1 organic Organic orange zest and juice)
- 400 grams fresh Pineapple
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Rinse the duck, pat dry, cut into 4 pieces, brush with oil and place in a large Dutch oven, cover and place the pan in the oven.
In a bowl, mix the pineapple juice with the red wine, salt and lemon juice, season with pepper. Pour over the duck pieces and cook, basting occasionally with the pan juices until the duck is tender, about 1-1 1/4 hours.
Preheat the oven to 80°C (approximately 175°F).
Lift the duck out of the pan into a bowl and keep warm in the oven. In a bowl, stir together the cornstarch and orange juice until smooth. Skim the fat from pan juices, and strain the sauce through a fine-meshed sieve into a saucepan. Bring to a boil, stir in the cornstarch mixture and boil, stirring constantly until lightly thickened, about 1 minute.
Stir in the grated orange zest and a little water. Peel the pineapple, quarter, remove the hard core, cut the pineapple into small pieces. Add the pineapple chunks to the sauce, season and pour over the duck pieces.
