Roast Duck with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 600 cal. | (29 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.6 g | (49 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 14.6 mg | (122 %) | ||
| Vitamin K | 304.4 μg | (507 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 231 mg | (243 %) | ||
| Potassium | 1,325 mg | (33 %) | ||
| Calcium | 202 mg | (20 %) | ||
| Magnesium | 150 mg | (50 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 251 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 26 g |
Ingredients
Preparation steps
Rinse duck well, remove tail and neck and pat dry. Rub skin vigorously with salt and let rest overnight in the refrigerator.
Preheat oven to 160°C (approximately 325°F). For the filling, peel potatoes and onion. Finely chop onion. Cube potatoes and blanch in salted boiling water with 1/3 of the broccoli. Puree everything together, season with salt and pepper. Peel pears, remove cores, cut into columns and then dice. Add a tablespoon of almonds into the puree. Place filling into the duck, place in a greased baking dish and bake for about 2 hours in the oven. During the last 20 minutes of cooking, raise the temperature in order to form a crust.
Peel oranges with a sharp knife and cut into slices. Sauté broccoli with oranges and pears in hot fat, deglaze with white wine and braise. Peel the ginger, grate finely, add to vegetables and fry. Toast sliced almonds in a dry frying pan. Season vegetables with salt and pepper to taste, sprinkle some of the flaked almonds and mix well. To serve, spoon vegetable orange mixture onto a plate. Place duck on top, sprinkle with cooking juices and top with almonds. Place extra filling in a small bowl to serve on the side.
