Roast Ducks with Onions and Oranges in Honey and Rosemary Marinade
Nutritional values
(Percentage of daily recommendation)
| Calorie | 628 cal. | (30 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 42 g | (168 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 19.3 μg | (32 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.7 mg | (114 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 22.3 μg | (50 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 85 mg | (89 %) | ||
| Potassium | 1,372 mg | (34 %) | ||
| Calcium | 209 mg | (21 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 268 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 66 g |
Ingredients
- Ingredients
- 2 duck legs (each about 1,5 kg)
- salt
- 2 chili peppers
- 4 garlic cloves
- 2 sprigs rosemary
- 6 Tbsps medium heat Mustard
- 6 Tbsps Tomato paste
- 230 grams honey
- 100 milliliters Orange juice
- white, freshly ground peppers
- 1 tsp ground paprika (hot)
- 900 grams red onions
- 2 large Oganic oranges
- oregano
- Sage
- 400 milliliters Vegetable broth
Preparation steps
Rinse ducks inside and out and pat dry. Cut off pointed rear parts and wing tips. Season ducks with salt and pepper and arrange on baking sheet. Roast in preheated oven at 180°C (approximately 350°F) for about 2 hours.
Rinse chile peppers, halve lengthwise, remove seeds and ribs, chop finely. Peel garlic and chop coarsely. Rinse rosemary, shake dry, pluck off leaves and chop finely. Combine everything with mustard, tomato paste, 200 grams (approximately 2 ounces) of honey and orange juice. Season with salt and pepper. Mix remaining honey with paprika. Peel onions and cut in half crosswise. Rinse oranges in hot water, pat dry and cut into quarters, remove seeds. Rinse oregano and sage, shake dry and chop coarsely.
After about 1 hour of roasting, drain accumulated duck fat. Add onionsand oranges to the pan. Add broth and roast for 35 minutes more. Add honey and paprika mixture and broth to the pan and brush ducks with chile honey mixture. If ducks brown too quickly, cover with aluminum foil. Sprinkle with herbs and serve with roasted potatoes with sage.
