Roast Duck
Nutritional values
(Percentage of daily recommendation)
| Calorie | 337 cal. | (16 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 14 μg | (23 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 405 mg | (10 %) | ||
| Calcium | 21 mg | (2 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 114 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 26 g |
Preparation steps
Rinse duck well and pat dry. Season duck inside and out with salt and pepper.
Peel and quarter apples, core. Heat 20 grams (approximately 2/3 ounces) of butter in a saucepan and saute apples until golden brown on all sides. Sprinkle with cinnamon and season lightly with salt and pepper. Stuff duck with apples and secure the opening with wooden skewers.
Slit vanilla pod lengthwise, scrape out seeds and mix well with remaining butter. Brush duck with a mixture, using a spatula.
Arrange duck, breast side down, in a roasting pan, add 150 ml of water (approximately 3/5 cup) and roast in preheated oven at 160°C (approximately 325°F) for about 30 minutes. Turn duck over and increase oven temperature to 250°C (approximately 475°F), roast duck for 30 minutes more. Baste duck often with cooking juices.
Remove duck from the pan and take out stuffing. Arrange duck and stuffing on a serving plate and serve.
