Roast Duck Leg
Nutritional values
(Percentage of daily recommendation)
| Calorie | 554 cal. | (26 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 14.2 g | (47 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 92.1 μg | (154 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.7 mg | (89 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 156 μg | (52 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 17.3 μg | (38 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 232 mg | (244 %) | ||
| Potassium | 1,554 mg | (39 %) | ||
| Calcium | 257 mg | (26 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 11.8 g | |||
| Uric acid | 295 mg | |||
| Cholesterol | 106 mg | |||
| Complete sugar | 39 g |
Ingredients
- Ingredients
- 1 duck leg (2 kg, ready to cook)
- salt
- freshly ground peppers
- 2 tsps thyme
- 2 onions
- 2 carrots
- 200 grams Celery
- 500 milliliters chicken stock
- 2 Tbsps honey
- 1 Red cabbage
- 250 milliliters Red wine
- 3 Tbsps Red wine vinegar
- 1 onion
- 3 Tbsps butter
- 2 cloves
- 1 bay leaf
- 3 Oranges
- 1 Tbsp Red currant jelly
- 1 Tbsp sugar
Preparation steps
Peel 2 of the onions, carrots and celery and coarsely chop.
Preheat the oven to 200°C (approximately 390°F). Rub the duck inside and out with salt and pepper, rub the inside with thyme and place in a roasting pan with the vegetables. Roast 1 1/2-2 hours. Gradually add the broth to the pan.
Remove the outer leaves of the cabbage, quarter, remove the hard core and shred. Peel the remaining onion and finely chop.
Heat 2 tablespoons butter in a deep skillet and sauté the onion until translucent. Add the cabbage, wine, vinegar and spices and simmer until the cabbage is tender, about 30 minutes.
Working over a bowl to catch the juice, with a paring knife, follow the curve of the fruit and remove the peel and white pith from the oranges. Cut in between the membranes to release the fruit. Squeeze the shells to extract the juice. Add the juice to the red cabbage. Finally, add the orange segments to the cabbage, remove spices, season the cabbage with salt and stir in the redcurrant jelly.
In a bowl, mix honey with a little water and brush over the duck 10 minutes before the end of cooking. Remove the duck from the oven and place on a platter.
Strain the cooking juices through a sieve and degrease. Transfer to a saucepan and boil until slightly thickened. Season with salt and pepper.
Serve the duck with red cabbage and sauce and if desired, potatoes.
