Roast Duck with Apricot Mint Couscous
Nutritional values
(Percentage of daily recommendation)
| Calorie | 485 cal. | (23 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 7.4 g | (25 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 9.9 μg | (17 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 822 mg | (21 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 181 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 25 g |
Ingredients
- For the duck
- 1 duck leg 2.2 kg (approximately 5 pounds)
- salt
- freshly ground peppers
- 2 Oranges
- 2 Tbsps honey
- 100 milliliters dry white wine
- 2 centiliters Orange liqueur
- 100 milliliters chicken stock
- dark soy sauce
- For the couscous
- 5 Apricot
- 200 grams Couscous
- 250 milliliters Vegetable broth
- 1 handful mint
- 1 pomegranate
- 1 chili pepper
- salt
- 1 pinch ground Cumin
Preparation steps
Preheat oven 200°C (approximately 400°F).
For the duck, rinse duck, pat dry and trim excess fat. Remove wings and chop into small pieces. Place duck fat, wings and duck in a roasting pan. Season duck cavity with salt and pepper.
Rinse 1 orange in hot water, wipe dry and peel. Set aside peel for later use. Dice fruit coarsely. Stuff orange pieces in duck and close cavity with toothpicks. Brush duck with a little honey. Oven-fry for about 15 minutes. Squeeze juice from remaining orange.
Remove duck from oven and add wine and about 100 ml (approximately 1/2 cup) juice. Bake at 160°C (approximately 320°F) for 11/2-2 hours.
For the couscous, rinse apricots, remove pits and cut into slices and mix with couscous. Pour boiling broth over couscous. Cover and let stand for 15 minutes and fluff with fork. Rinse mint, shake dry and pluck leaves. Finely chop leaves and set aside 1-2 leaves for garnish. Cut pomegranate in half and remove seeds. Rinse chile peppers, drain. Set 1 chile pepper aside for later use. Slice chile peppers lengthwise and remove seeds and ribs and finely dice. Mix mint, pomegranate seeds, chile pieces with couscous. Season with salt and cumin and keep warm.
Remove duck from pan and reduce heat to 120°C (approximately 250°F). Pour drippings through a sieve and skim off fat. Place in a pot and boil and let reduce. Mix remaining juice, liqueur and 2-3 pieces of orange peel. Let simmer as long as desired. Season with soy sauce, salt and pepper to taste. Mix in cornstarch to thicken sauce, as desired.
Carve duck. Arrange couscous on a serving platter and place duck on top. Pour sauce over duck and couscous. Garnish with remaining chile pepper and mint leaves.
