Preparation for Preserved Duck
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
4 h.
Preparation
ready in 16 h.
Ready in
Calories:
1324
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,324 cal. | (63 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 128 g | (110 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 2.6 μg | (4 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 709 mg | (18 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 38.7 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 152 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Wash and dry the duck and joint into 6 pieces.
2.
First separate the legs at the hip joint. Cut through the sinews to the bone below the calf on each leg, so that the meat can contract during cooking. Cut the body open along the breastbone.
3.
Using a sharp knife remove the breast meat from the bones in 2 pieces. Cut off the wing tips with a meat cleaver. Cut the breast pieces in half - one piece with a wing and one without.
4.
Peel the shallots and leave them whole.
5.
Put the duck pieces into a pan, add the shallots and season with salt. Crush the peppercorns in a mortar. Pick the leaves from the rosemary stalks. Add the rosemary leaves and pepper to the duck and shallots.
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