Roast Duck with Apple and Onion Filling
Healthy, because
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Nutritional values
Compared to goose, duck meat contains less fat and more protein. It has a high content of the mineral magnesium, which is important for muscle and nerve metabolism. Vitamin B1 thiamine, which is present in duck in remarkable amounts, is also good for the nerves.
Potatoes and vegetables of the respective season go wonderfully well with this dish - so the duck with apple and onion filling quickly becomes a whole festive dish.
(Percentage of daily recommendation)
| Calorie | 212 cal. | (10 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 7.5 μg | (13 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 337 mg | (8 %) | ||
| Calcium | 32 mg | (3 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 106 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 14 g |
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse the duck inside and out under running water and pat dry. Remove the wing tips and the neck and cut both into large pieces. Peel the onions and chop roughly. Rinse, quarter and core the apples and coarsely chop. In a bowl, mix together the onion, apple marjoram and mugwort.
Season the duck inside and out with salt and pepper and fill with the apple-onion mixture. Seal the opening with kitchen string or a skewer and place breast-side down in a roasting pan. Pour about 500 ml (approximately 2 cups) of water and roast 2 hours, basting occasionally with the pan juices and turning the duck breast-side up after one hour.
Take the finished duck out of the roasting pan and strain the drippings through a sieve. Skim off the fat and set aside.
Pour the pan drippings into a saucepan and saute the wing tips and the neck until browned. (If the pan drippings have evaporated, use 1-2 tablespoons of duck fat.)
Remove the onion-apple stuffing from the duck and add to the pan with the browned wings and neck. Cook, stirring for 5 minutes and deglaze with the broth. Simmer 20 minutes.
Set the oven to broil.
Cut the duck with poultry shears into quarters. Place skin side skin-side on a baking sheet and broil until the skin is crispy.
Strain the sauce through a sieve, season with salt and pepper and stir to taste, adding 1-2 tablespoons of duck fat if desired.
Spoon the sauce over the duck and serve.
