Roast Duck with Apples, Onions and Herbs

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Roast Duck with Apples, Onions and Herbs
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
247
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie247 cal.(12 %)
Protein10 g(10 %)
Fat8 g(7 %)
Carbohydrates27 g(18 %)
Sugar added4 g(16 %)
Roughage6.1 g(20 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E1 mg(8 %)
Vitamin K37.8 μg(63 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.5 mg(38 %)
Vitamin B₆0.4 mg(29 %)
Folate73 μg(24 %)
Pantothenic acid0.9 mg(15 %)
Biotin11.5 μg(26 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C25 mg(26 %)
Potassium660 mg(17 %)
Calcium71 mg(7 %)
Magnesium34 mg(11 %)
Iron2.7 mg(18 %)
Iodine8 μg(4 %)
Zinc1.3 mg(16 %)
Saturated fatty acids2.5 g
Uric acid102 mg
Cholesterol32 mg
Complete sugar24 g

Ingredients

for
6
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
How healthy are the main ingredients?
honeyBasilthymesaltAppleonion

Preparation steps

1.

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

2.

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.

3.

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.

4.

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.

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