Roasted Duck

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Roasted Duck
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in
Calories:
384
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie384 kcal(18 %)
Protein15.35 g(16 %)
Fat18.84 g(16 %)
Carbohydrates16.65 g(11 %)
Sugar added0 g(0 %)
Roughage3.54 g(12 %)
Vitamin A721.73 mg(90,216 %)
Vitamin D0.17 μg(1 %)
Vitamin E0.2 mg(2 %)
Vitamin B₁0.33 mg(33 %)
Vitamin B₂0.25 mg(23 %)
Niacin6.84 mg(57 %)
Vitamin B₆0.56 mg(40 %)
Folate32.54 μg(11 %)
Pantothenic acid0.73 mg(12 %)
Biotin3.46 μg(8 %)
Vitamin B₁₂0.53 μg(18 %)
Vitamin C19.72 mg(21 %)
Potassium510.52 mg(13 %)
Calcium72.76 mg(7 %)
Magnesium47.28 mg(16 %)
Iron3.86 mg(26 %)
Iodine1.5 μg(1 %)
Zinc1.22 mg(15 %)
Saturated fatty acids6.31 g
Cholesterol59.67 mg

Ingredients

for
2
Ingredients
1 Wild duck
salt (to taste)
freshly ground peppers (to taste)
1 large onion (peeled and scored)
1 large carrot (peeled and quartered lengthwise)
4 sprigs fresh rosemary (divided)
4 sprigs fresh thyme (divided)
3 strips Bacon
1 cup dry Red wine
How healthy are the main ingredients?
rosemarythymesaltonioncarrot
Product recommendation
Wild ducks are so lean they should be covered in bacon to keep them from drying out. Allow one pound of duck per person.

Preparation steps

1.
Preheat oven to 325º F.
2.
Rinse duck thoroughly. Pat the duck dry inside and out with paper towels. Rub the duck with salt and pepper, including the cavity.
3.
Place onion, carrots, 2 sprigs rosemary, and 2 sprigs thyme in the cavity of the duck. Place bacon strips across duck breast and secure with toothpicks.
4.
Place duck in an uncovered roasting pan. Pour the red wine over the duck and cook for 10 to 12 minutes per pound for rare, and 15 to 20 minutes per pound for well done. Baste frequently with pan drippings.
5.
Remove from oven and allow to rest for 10 minutes. Remove vegetables from cavity. Transfer duck to serving platter and arrange remaining herbs and carrots around duck. Serve.