Roast Duck with Pears
Nutritional values
(Percentage of daily recommendation)
| Calorie | 274 cal. | (13 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 9.3 μg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 338 mg | (8 %) | ||
| Calcium | 25 mg | (3 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 104 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 15 g |
Preparation steps
Rinse the duck and pat dry. Rub the duck inside and outside with salt and pepper.
Halve the vanilla pod lengthwise, scrape out the insides and mix thoroughly with the butter. Using a spatula, spread the vanilla butter on the duck.
Lay the duck, breast side down, in a roasting pan. Add 150 ml (approximately 2/3 cup) of water and place in a preheated oven (160°C or approximately 325°F). Cook for 35 minutes, then turn the duck, raise the heat to 250°C (approximately 475°F) and cook for another 15 minutes. Baste the duck as needed during the cooking time. Before the end of the cooking time, peel the pears, add to the roasting pan, sprinkle with cinnamon and season lightly with salt and pepper.
Take the finished duck from the roasting pan and serve on a plate with the pears.
