Roast Duck with Apple and Rosemary

4.333335
Average: 4.3 (3 votes)
(3 votes)
Roast Duck with Apple and Rosemary
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Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 25 min.
Ready in
Calories:
207
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie207 cal.(10 %)
Protein12 g(12 %)
Fat11 g(9 %)
Carbohydrates15 g(10 %)
Sugar added0 g(0 %)
Roughage2.3 g(8 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0.6 mg(5 %)
Vitamin K7.3 μg(12 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin5 mg(42 %)
Vitamin B₆0.3 mg(21 %)
Folate24 μg(8 %)
Pantothenic acid0.7 mg(12 %)
Biotin8.9 μg(20 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C15 mg(16 %)
Potassium353 mg(9 %)
Calcium24 mg(2 %)
Magnesium20 mg(7 %)
Iron2.2 mg(15 %)
Iodine2 μg(1 %)
Zinc1.3 mg(16 %)
Saturated fatty acids3.6 g
Uric acid104 mg
Cholesterol48 mg
Complete sugar14 g

Ingredients

for
4
Ingredients
1 duck leg (2.5 kg) (approximately 6 pounds)
4 shallots
2 Apple
2 sprigs rosemary
salt
freshly ground peppers
How healthy are the main ingredients?
rosemaryshallotApplesalt

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F). 

2.

Rinse the duck and pat dry. Peel the shallots and cut into wedges. Peel the apples, quarter, core and cut into wedges. Pluck the rosemary needles and mix with the shallots and apples. Season with salt and pepper. Season the duck inside and out with salt and pepper and stuff with the apple-shallot mixture. Secure the cavity with butcher's twine, place in a roasting pan, breast-side down, add 500 ml (approximately 2 cups) water and roast for about 2 hours, basting with pan juices often and turning the duck after 1 hour. Increase the heat to 220°C (approximately 425°F) and cook until the skin is crispy. 

3.

Remove the duck from the oven, discard the butcher's twine and serve on a serving platter. 

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