Roast Duck with Apples, Onions and Herbs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 247 cal. | (12 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 37.8 μg | (63 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 660 mg | (17 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 102 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 24 g |
Ingredients
- Ingredients
- 1 duck leg (2.2 kg)
- salt
- freshly ground peppers
- 6 sprigs thyme
- 8 sprigs Basil
- 4 Apple
- 4 onions
- 400 grams Celery root
- 2 garlic cloves
- 250 milliliters dry white wine
- 2 Tbsps honey
Preparation steps
Preheat the oven to 180°C (approximately 350ºF).
Rinse the duck and pat dry. Season with salt and pepper, inside and out. Stuff with the thyme and half the basil and close the opening with toothpicks.
Place the duck, breast-side down, in a roasting tin. Pour in a little water and roast in the oven for about 30 minutes. Occasionally spoon the liquid over the meat, as needed.
Peel the apples and cut into quarters. Remove the core and cut into wedges. Peel and slice the onions, celery and garlic into columns and cubes.
Turn the duck over, breast-side up, and skim off the fat. Pour a little white wine over it and cook for another 30 minutes.
Gradually pour in the rest of the wine and repeatedly spoon the juices over the duck.
Skim the fat once more and distribute the apples, celery, onion and garlic around the duck. Season with salt and pepper and cook for a further 30-45 minutes.
Finally, raise the temperature in the oven to 220°C (approximately 425ºF) and brush the duck with the honey. Shower the remaining basil over the apple and vegetables and cook for another 5-10 minutes.
The gravy should be almost completely reduced down. Skim the fat again as necessary and season with salt and pepper.
Disassemble the duck and serve with the vegetables and gravy.
