Slow Cooked Orchard Duck
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
6 h. 30 min.
Preparation
Calories:
747
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 747 cal. | (36 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 33.8 μg | (56 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20 mg | (167 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 25.4 μg | (56 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 953 mg | (24 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 7.7 mg | (51 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 15.3 g | |||
| Uric acid | 399 mg | |||
| Cholesterol | 206 mg | |||
| Complete sugar | 32 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 duck legs (cleaned and trimmed)
- 4 eating Apple (peeled and quartered)
- 2 sticks cinnamon
- 2 tsps Ras el hanout
- 1 tsp ground Cumin
- ½ tsp ground cinnamon
- 2 Tbsps honey
- 1 cup chicken stock
- 2 Tbsps cilantro (finely chopped)
Product recommendation
Suggested variation; replace the pear quarters with two Bramley apples that have been peeled and cut into large wedges.
Preparation steps
1.
Heat a large frying pan over a medium heat until hot. Season the duck legs and seal until golden brown in colour all over. Transfer to a slow cooker once sealed.
2.
Add the pears to the rendered duck fat in the pan and saute for a few minutes before adding the ground spices and cinnamon sticks. Stir well then stir through the honey.
3.
Pour into slow cooker and cover with the stock. Cover with a lid and cook on a medium setting for 6 hours.
4.
Adjust the seasoning to taste before stirring through the chopped coriander.
5.
Spoon into serving dishes and serve immediately.
