Roast Duck with Baked Apples
Nutritional values
(Percentage of daily recommendation)
| Calorie | 543 cal. | (26 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 9.3 g | (31 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 26.5 μg | (44 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 17 μg | (38 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 765 mg | (19 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 173 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 41 g |
Ingredients
- Ingredients
- 1 duck leg (1.5 kilograms, oven-ready)
- salt
- freshly ground peppers
- 100 grams Prune (pitted)
- 1 onion
- 1 Tbsp vegetable oil
- 2 tsps dried marjoram
- 10 grams Sunflower seed
- 4 Russet apples
- 400 milliliters chicken stock (canned)
- 250 milliliters dry white wine
- 1 Tbsp butter
- 1 Tbsp honey
- 3 Tbsps cornstarch
Preparation steps
Rinse the duck, remove thick layers of fat and pat dry. Season it inside and out with salt and pepper. Place the duck on the drip pan of the oven and place in the oven. Roast for 90-100 minutes at 200°C (approximately 400°C).
Quarter the prunes. Peel and dice the onion. Heat oil in a pot, add prunes, onions, marjoram and sunflower seeds and cook for a few minutes. Rinse the apples and core (using an apple corer if desired). Fill with the prune mixture.
After 30 minutes of roasting the duck, pour in the chicken stock. Gradually pour in the wine until the end of roasting time (setting a small amount of the wine aside to mix with the cornstarch). About 20 minutes before the end of the roasting time, add the apples to the roasting pan.
Keep the finished apples warm. Remove the duck from the drip pan and place on a plate. Pour the gravy into the drip pan, and place the duck back on. Melt the butter and mix with honey, salt and pepper. Brush the duck with it and cook briefly until brown.
Mix the cornstarch with the remaining wine until smooth. Mix with the gravy. Season with salt and pepper. Serve the duck with the baked apples, adding as much sauce as desired.
Serve with potato croquettes, as desired.
