Roasted Duck Leg
Healthy, because
Even smarter
Nutritional values
With the duck leg you are on the right side in terms of nutrition: Duck meat offers a lot of the mineral magnesium for strong nerves and healthy muscles. Also good for the nervous system and for the metabolism is the B-vitamin thiamine.
For example, you can serve red cabbage and potatoes with the roast leg of duck. Roast Brussels sprouts or fresh leaf salad also go well with the leg of duck.
(Percentage of daily recommendation)
| Calorie | 694 cal. | (33 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 6.5 μg | (11 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.6 mg | (163 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 15.8 μg | (35 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 725 mg | (18 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 7.4 mg | (49 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 17.8 g | |||
| Uric acid | 376 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 4 duck legs
- salt
- freshly ground peppers
- 30 grams Duck fat
- 1 tsp Juniper berries
- 1 generous pinch cinnamon
- 1 bay leaf
- 2 sprigs Mugwort
- 100 milliliters dry Red wine
- 300 milliliters duck stock
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Rinse the duck legs, pat dry, season with salt and pepper and sear in a hot frying pan in the duck fat. Add the herbs and spices and deglaze with the red wine. Add the stock and transfer to the oven for 1 hour.
Remove the finished duck legs from the stock and let rest briefly. Reduce the stock by half and season. Arrange the duck on a serving platter, drizzle with the pan sauce and sprinkle with sea salt.
