Roast Duck with Apples and Red Onions
Nutritional values
(Percentage of daily recommendation)
| Calorie | 463 cal. | (22 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 112.5 μg | (188 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.2 mg | (85 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 186 μg | (62 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 20.1 μg | (45 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 1,216 mg | (30 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 274 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 27 g |
Ingredients
Preparation steps
Rinse the duck, pat dry and season with salt and pepper. Stuff with mugwort and truss with butcher's twine. Arrange, breast-side up, on a wire rack in a roasting pan.
Preheat the oven to 200°C (approximately 400°F) convection.
Peel the onions and carrots and chop. Trim the leeks, rinse and chop. Rinse the parsley and shake dry. Arrange the onions, carrots, leeks and parsley in the roasting pan. Season with salt and pepper then add enough chicken stock to just cover the bottom of the pan.
Roast for about 2 hours, basting often.
Peel the red onions and cut into wedges. Rinse the apples, quarter, core and cut into wedges. Add to the roasting pan around 1 hour before the end of the cooking time.
Remove the roasting pan from the oven and transfer to wire rack and duck to a baking sheet. Return to the oven until cooked to your liking, basting with butter.
Keep the duck warm in the oven at 100°C (approximately 210°F). Strain the pan juices into a clean saucepan. Pour off some of the fat and then simmer until thickened to your liking. Season with salt and pepper.
Remove the duck from the oven and carve into serving pieces. Arrange on serving plates with the apples and vegetables and drizzle with sauce.
