Roast Duck with Tropical Fruit and Stuffing

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Roast Duck with Tropical Fruit and Stuffing
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Health Score:
90 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
328
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie328 cal.(16 %)
Protein12 g(12 %)
Fat17 g(15 %)
Carbohydrates30 g(20 %)
Sugar added0 g(0 %)
Roughage3.7 g(12 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.3 μg(2 %)
Vitamin E3.4 mg(28 %)
Vitamin K2.4 μg(4 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.7 mg(39 %)
Vitamin B₆0.4 mg(29 %)
Folate60 μg(20 %)
Pantothenic acid1 mg(17 %)
Biotin8.6 μg(19 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C58 mg(61 %)
Potassium447 mg(11 %)
Calcium55 mg(6 %)
Magnesium43 mg(14 %)
Iron2.2 mg(15 %)
Iodine4 μg(2 %)
Zinc1.3 mg(16 %)
Saturated fatty acids6.3 g
Uric acid97 mg
Cholesterol81 mg
Complete sugar18 g

Ingredients

for
6
Ingredients
1 duck leg (ready to cook, 3 kg)
salt
freshly ground peppers
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)
For the garnish
1 untreated Orange (cut in slices)
250 grams Pineapple (canned)
How healthy are the main ingredients?
gingermintBasilsaltoniongarlic clove

Preparation steps

1.

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.

2.

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.

3.

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.

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