Stuffed Duck with Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 506 cal. | (24 %) | ||
| Protein | 29.09 g | (30 %) | ||
| Fat | 19.2 g | (17 %) | ||
| Carbohydrates | 37.99 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.42 g | (15 %) |
| Vitamin A | 1,374.98 mg | (171,873 %) | ||
| Vitamin D | 0.26 μg | (1 %) | ||
| Vitamin E | 1.16 mg | (10 %) | ||
| Vitamin B₁ | 0.37 mg | (37 %) | ||
| Vitamin B₂ | 0.66 mg | (60 %) | ||
| Niacin | 13.03 mg | (109 %) | ||
| Vitamin B₆ | 0.44 mg | (31 %) | ||
| Folate | 96.46 μg | (32 %) | ||
| Pantothenic acid | 2.45 mg | (41 %) | ||
| Biotin | 1.4 μg | (3 %) | ||
| Vitamin B₁₂ | 6.39 μg | (213 %) | ||
| Vitamin C | 5.77 mg | (6 %) | ||
| Potassium | 679.02 mg | (17 %) | ||
| Calcium | 50.54 mg | (5 %) | ||
| Magnesium | 39.52 mg | (13 %) | ||
| Iron | 7.47 mg | (50 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 7.42 g | |||
| Cholesterol | 165.83 mg |
Ingredients
- Ingredients
- 1 baby duck leg (about 2 kg)
- salt
- peppers
- 1 Tbsp butter
- 1 Duck liver
- ¼ l white wine
- 100 grams raisins
- 2 centiliters Rum
- 3 tart Apple
- 1 Tbsp Duck fat
- salt
- 1 generous pinch Cardamom
- 1 generous pinch Sage
- 1 generous pinch cinnamon
- 3 Tbsps white wine
Preparation steps
Soak the raisins in rum and set aside. Peel the apples, cut into quarters, cut out the core and dice the flesh.
For the filling, heat duck fat in a skillet and saute the apple cubes in it. Season with salt and pepper, mix in the cardamom, sage and cinnamon, and add the soaked raisins. Pour 2 tablespoons white wine while stirring.
Rinse, pat dry and season the duck inside and out with salt and pepper. Stuff the duck with the filling, keep 1 tablespoon filling aside for the sauce. Sew the opening in the duck with a kitchen thread.
Heat the butter in an iron pan and fry the stuffed duck in it on all sides. Close the pan well with lid, place in a preheated oven, and roast the duck at 220°C (fan: 200°C, gas mark 4) (approximately 420°F) for 30 minutes. Remove the lid from the pan and roast the duck with breast side up for another 45 minutes. Baste the duck with drippings in between.
Take out the finished duck from the pan and keep warm.
For the sauce, cut the duck liver into cubes and saute briefly in the pan drippings. Add the remaining apple filling, pour the white wine and let it boil.
Carve the roasted duck and serve in a preheated plate with the sauce.
