Roast Duck
Nutritional values
(Percentage of daily recommendation)
| Calorie | 615 cal. | (29 %) | ||
| Protein | 29.69 g | (30 %) | ||
| Fat | 18.88 g | (16 %) | ||
| Carbohydrates | 83.24 g | (55 %) | ||
| Sugar added | 8.32 g | (33 %) | ||
| Roughage | 5.91 g | (20 %) |
| Vitamin A | 603.53 mg | (75,441 %) | ||
| Vitamin D | 0.07 μg | (0 %) | ||
| Vitamin E | 2.43 mg | (20 %) | ||
| Vitamin B₁ | 0.81 mg | (81 %) | ||
| Vitamin B₂ | 0.84 mg | (76 %) | ||
| Niacin | 12.6 mg | (105 %) | ||
| Vitamin B₆ | 0.66 mg | (47 %) | ||
| Folate | 167.43 μg | (56 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 5.95 μg | (13 %) | ||
| Vitamin B₁₂ | 0.43 μg | (14 %) | ||
| Vitamin C | 83.29 mg | (88 %) | ||
| Potassium | 888.48 mg | (22 %) | ||
| Calcium | 162.22 mg | (16 %) | ||
| Magnesium | 73.72 mg | (25 %) | ||
| Iron | 5.23 mg | (35 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Cholesterol | 72.23 mg |
Ingredients
- Ingredients
- 1 duck leg 2.5 kg roasting (about 5.5 pounds)
- 1 Apple
- 4 onions
- 2 carrots
- 200 grams Celery
- salt
- peppers
- 1 rosemary
- 50 grams sugar
- ½ Orange (Zest)
- 500 milliliters chicken stock
- 600 grams Red cabbage (from a jar)
- 1 kilogram Potato dumpling dough (Refrigerated)
Preparation steps
Peel the onions and cut into quarters.
Peel the apple, quarter and core.
Peel and slice the carrots and celery.
Season the duck inside and out with salt and pepper. Fill with apple and 1/3 of the onions. Add in rosemary. Close the opening with toothpicks.
Lay the remaining vegetables in a roasting pan and put the duck on it.
Cook in the oven at 180°C (approximately 350°F) for 30 minutes. Pour in the broth and simmer for an additional 1.5 hours.
Simmer the dumplings in salted water for 25 minutes.
Mix the orange zest with sugar.
Cook the cabbage.
Remove the duck, carve, sprinkle skin with orange sugar and briefly bake until crispy under the broiler.
Skim the fat from the sauce, season with salt and pepper and thicken to taste.
Serve the duck with sauce, red cabbage and potato dumplings.
