Roast Duck with Tropical Fruit and Stuffing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 328 cal. | (16 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 2.4 μg | (4 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 447 mg | (11 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 97 mg | |||
| Cholesterol | 81 mg | |||
| Complete sugar | 18 g |
Ingredients
- For the stuffing
- 2 sprigs Lemongrass
- 1 onion
- 3 garlic cloves
- 1 Red chili pepper
- 1 Mango
- 2 Tbsps vegetable oil
- 1 tsp freshly grated ginger
- 100 grams fresh Wheat bread
- 1 egg
- 2 Tbsps lemon juice
- 2 sprigs mint
- 1 sprig Basil
- 1 sprig Mugwort
- 1 untreated lemon (cut into wedges)
- 2 Tbsps clarified butter (for the roasting dish)
Preparation steps
Preheat the oven to 200°C (approximately 390°F). Rinse the duck, pat dry, season inside and out with salt and pepper. Cut the into thin rings. Peel the onion and garlic and chop finely. Rinse the chile, halve lengthwise, remove the seeds and finely chop. Peel the mango, cut the flesh from the pit and cut into small cubes. Heat the oil in a pan, add the ginger and lemongrass and saute 2 minutes.
For the stuffing: Add the onion, garlic and chile and saute until the onion is soft, about 4 minutes. Remove from the heat, transfer to a bowl and add the bread, egg and lemon juice. Season with salt and pepper and mix well. Loosely stuff the neck cavity with the stuffing, pull the skin over and sew it closed (or use trussing needles). Shape the remaining stuffing into balls and place in a baking dish. Rinse the mint, basil and mugwort, shake dry and place in the abdominal cavity of the duck along with the lemon wedges. Place the duck, breast side down in a greased roasting pan, pour a little water into the bottom of the pan and roast about 45 minutes.
Turn the duck breast side up and roast 45-60 minutes. Cook the stuffing alongside the duck during the final 20 minutes of cooking time. Prick the duck with a knife at the thickest point between the leg and thigh and if the juices run clear, the duck is ready. Place the duck on a serving platter, tent with aluminum foil and let it rest for about 15 minutes before carving. Serve the duck with the stuffing, and if desired, garnish with orange slices, pineapple chunks and fresh herbs.
