Roast Duck with Apple and Rosemary
(3 votes)
(3 votes)
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)
(Percentage of daily recommendation)
| Calorie | 207 cal. | (10 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 7.3 μg | (12 %) | ||
| 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 | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 353 mg | (9 %) | ||
| Calcium | 24 mg | (2 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 104 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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.
