Roast Duck with Honey and Pumpkin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 253 cal. | (12 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 21 g | (84 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 22.6 μg | (38 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 640 mg | (16 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 133 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 27 g |
Ingredients
- Ingredients
- 1 duck leg (2.2 kg)
- 1 Tbsp peppercorns
- 4 Tbsps honey
- 4 Tbsps brown sugar
- 1 Tbsp Dijon mustard
- 1 Hokkaido pumpkin
- Sea salt
- 2 Tbsps olive oil
- 2 Tbsps parsley (chopped)
Preparation steps
Rinse and halve pumpkin, remove seeds and fibers. Cut into wedges and arrange in a baking pan. Drizzle with oil and season with salt and pepper.
Rinse duck and season with crushed salt and pepper.
Whisk honey, sugar and mustard to a paste and brush duck with the mixture. Place duck on a rack (place drip pan underneath) and roast in preheated oven at 180°C (approximately 350°F) for about 2.5 hours. Brush with marinade and drippings often. Add pumpkin to the oven during the past 30 minutes of roasting. Remove duck and pumpkin from the oven and let rest briefly.
Skim fat from the roasting pan and simmer down sauce until it thickens.
Carve duck into serving pieces and arrange with pumpkin on a platter. Drizzle with the sauce and serve garnished with parsley.
