Roast Duck with Herbs and Fruit
Nutritional values
(Percentage of daily recommendation)
| Calorie | 385 cal. | (18 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 15.9 μg | (27 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 500 mg | (13 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 10.4 g | |||
| Uric acid | 125 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 30 g |
Ingredients
Preparation steps
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.
Place duck in a roasting pan and bake in the preheated oven for about 1 1/2 hours until crispy.
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.
Serve duck with fruit and fruit sauce.
