Roast Duck with Herbs and Fruit

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Roast Duck with Herbs and Fruit
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Health Score:
93 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
385
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie385 cal.(18 %)
Protein13 g(13 %)
Fat22 g(19 %)
Carbohydrates35 g(23 %)
Sugar added0 g(0 %)
Roughage6.1 g(20 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.2 μg(1 %)
Vitamin E1.5 mg(13 %)
Vitamin K15.9 μg(27 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.3 mg(44 %)
Vitamin B₆0.3 mg(21 %)
Folate40 μg(13 %)
Pantothenic acid0.9 mg(15 %)
Biotin10.1 μg(22 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C31 mg(33 %)
Potassium500 mg(13 %)
Calcium41 mg(4 %)
Magnesium37 mg(12 %)
Iron2.8 mg(19 %)
Iodine4 μg(2 %)
Zinc1.4 mg(18 %)
Saturated fatty acids10.4 g
Uric acid125 mg
Cholesterol75 mg
Complete sugar30 g

Ingredients

for
4
Ingredients
1 ready to cook duck leg (about 1.6 kg)
50 grams soft butter
salt
freshly ground peppers
500 grams tart Apple
500 grams ripe Pear
2 tsps thyme (dried)
1 tsp rosemary (dried)
100 milliliters lemon juice (freshly squeezed)
How healthy are the main ingredients?
ApplePearthymerosemarysalt

Preparation steps

1.

Preheat the oven to 220°C (approximately 450°F). Rinse duck inside and out and dry well. Brush duck with butter and season inside and outside with salt and pepper. Sprinkle the inside of duck with thyme and rosemary.

2.

Place duck in a roasting pan and bake in the preheated oven for about 1 1/2 hours until crispy.

3.

Meanwhile, peel apples and pears, cut in half, remove seeds and cut into small cubes. Mix pear and apple in a bowl with lemon juice. Add half of prepared fruit to the inside of duck about 10 minutes before the end of cooking. Puree remaining fruit with an immersion blender. Remove duck from the oven and let rest. Mix roasting juices with fruit puree and 50 ml (approximately 2 ounces) water and season with salt and pepper.

4.

Serve duck with fruit and fruit sauce. 

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