Roasted Duck
Nutritional values
(Percentage of daily recommendation)
| Calorie | 273 cal. | (13 %) | ||
| Protein | 26.01 g | (27 %) | ||
| Fat | 18.13 g | (16 %) | ||
| Carbohydrates | 0 g | (0 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
| Vitamin A | 74.9 mg | (9,363 %) | ||
| Vitamin D | 0.11 μg | (1 %) | ||
| Vitamin E | 0.94 mg | (8 %) | ||
| Vitamin K | 1.8 μg | (3 %) | ||
| Vitamin B₁ | 0.29 mg | (29 %) | ||
| Vitamin B₂ | 0.52 mg | (47 %) | ||
| Niacin | 11.62 mg | (97 %) | ||
| Vitamin B₆ | 0.28 mg | (20 %) | ||
| Folate | 11.26 μg | (4 %) | ||
| Pantothenic acid | 1.67 mg | (28 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0.45 μg | (15 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 280.16 mg | (7 %) | ||
| Calcium | 14.96 mg | (1 %) | ||
| Magnesium | 22.24 mg | (7 %) | ||
| Iron | 2.98 mg | (20 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 2.88 mg | (36 %) | ||
| Saturated fatty acids | 7.95 g | |||
| Uric acid | 86 mg | |||
| Cholesterol | 113.61 mg |
Preparation steps
Step 1
Preheat the oven to 180°C (approximately 350°F). Designate a suitable roasting pan or baking dish.
Step 2
Rinse the duck and pat dry. Remove any excess grease.
Step 3
Cut off the wing tips with a sharp knife.
Step 4
Place the duck breast-side up in the roasting pan.
Step 5/6
Chop the wingtips and spread around the duck. Season with salt and pepper inside and out. Fill as desired (such as with diced onions, apples and mugwort).
Step 7/8
Close the opening with toothpicks.
Step 9
Brush the duck with the butter all over. Bake for 1.5-2 hours.
Step 10
After about 30 minutes, remove from the oven and baste with a little water or chicken stock.
Step 11
Remove from the oven and remove the toothpicks. Strain the cooking juices for gravy. Degrease and season to taste (add or boil down slightly).
Step 12
Arrange the duck on a plate and serve with the gravy on top.
