Roast Duck with Savoy Cabbage and Bacon

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Roast Duck with Savoy Cabbage and Bacon
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Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 15 min.
Preparation
Calories:
551
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie551 cal.(26 %)
Protein25 g(26 %)
Fat35 g(30 %)
Carbohydrates18 g(12 %)
Sugar added0 g(0 %)
Roughage14.6 g(49 %)
Vitamin A0.8 mg(100 %)
Vitamin D0.2 μg(1 %)
Vitamin E10.4 mg(87 %)
Vitamin K35.7 μg(60 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.4 mg(36 %)
Niacin9.3 mg(78 %)
Vitamin B₆1.1 mg(79 %)
Folate194 μg(65 %)
Pantothenic acid1.8 mg(30 %)
Biotin8.7 μg(19 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C201 mg(212 %)
Potassium1,630 mg(41 %)
Calcium328 mg(33 %)
Magnesium94 mg(31 %)
Iron5.1 mg(34 %)
Iodine26 μg(13 %)
Zinc3.4 mg(43 %)
Saturated fatty acids15.8 g
Uric acid273 mg
Cholesterol85 mg
Complete sugar17 g

Ingredients

for
4
Ingredients
1 duck leg (3 kg)
1 bunch Soup vegetables
3 Tbsps clarified butter
l white wine
l Beef broth (from a jar)
1 ½ kilograms Savoy cabbage
3 onions
50 grams Bacon
salt
peppers
How healthy are the main ingredients?
Savoy cabbageonionsalt

Preparation steps

1.

Cut the duck into 6-8 pieces, and season with salt and pepper. Heat butter in a roasting pan and fry the duck pieces in it around.

Rinse, trim or peel, and cut the soup vegetables corasely. Add the soup vegetables to the duck pieces, and pour in the white wine and beef broth. Cook in a preheated oven at 160°C (fan: 140°C, gas mark 2) (approximately 320°F) for 90 minutes.

2.

Trim the savoy cabbage, rinse and cut into strips. Fry the bacon in a pan until golden brown. Add the savoy cabbage strips and fry.

Peel and finely chop the onions. Add the onions, bacon-cabbage mixture to duck the duck, season with salt and pepper, and toss gently. Cover the roasting pan with lid and simmer for another 30 minutes in the oven.

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