Roast Duck with Red Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 410 cal. | (20 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 10.8 g | (36 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 65.4 μg | (109 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 14.9 μg | (33 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 163 mg | (172 %) | ||
| Potassium | 1,115 mg | (28 %) | ||
| Calcium | 175 mg | (18 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 206 mg | |||
| Cholesterol | 71 mg | |||
| Complete sugar | 35 g |
Ingredients
- For the duck
- 2 onions
- 2 carrots
- 200 grams Celery
- 2 Apple
- 1 duck leg (2 kg, ready to cook)
- salt
- freshly ground peppers
- 2 tsps dried thyme
- 500 milliliters chicken stock
- 2 Tbsps honey
- For the red cabbage
- 1 Red cabbage
- 1 onion
- 3 Tbsps butter
- 250 milliliters dry Red wine
- 3 Tbsps Red wine vinegar
- 2 cloves
- 1 bay leaf
- 3 Oranges
- 1 Tbsp Red currant jelly
- 1 Tbsp sugar
Preparation steps
For the duck: peel onions, carrots and celery, chop coarsely. Cut apples into quarters, core and cut into wedges.
Season duck inside and out with salt and pepper, rub inside with thyme and stuff with apple slices. Secure the opening with toothpicks and roast in a roasting pan with vegetables in preheated oven at 200°C (approximately 400°F) for about 1.5-2 hours, adding broth gradually.
For the red cabbage: remove outer leaves from the cabbage, cut into quarters, remove stalk and cut into slices. Peel and finely chop onion.
Heat 2 tablespoons of butter in a pan and saute onion until soft, add cabbage and saute briefly. Add wine, vinegar and spices and simmer for about 30 minutes.
Peel oranges, removing as much pith as possible and fillet. Collect all orange exiting juice, squeezing all remaining pulp. Add orange juice to the red cabbage. Add orange segments, remove spices and season with salt. Add red currant jelly.
Mix honey with a little water and brush duck with the mixture 10 minutes before the end of cooking. Remove duck from the oven.
Reduce sauce slightly and strain through a sieve. Season with salt and pepper.
Arrange duck with red cabbage on plates, drizzle with sauce. Can be served with potatoes dumplings and buttered breadcrumbs, if desired.
