Duck Leg with Almonds and Red Currant Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,064 cal. | (51 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 65 g | (56 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 21.7 μg | (36 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.4 mg | (170 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 18.5 μg | (41 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 1,504 mg | (38 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 151 mg | (50 %) | ||
| Iron | 10.2 mg | (68 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 18.6 g | |||
| Uric acid | 447 mg | |||
| Cholesterol | 198 mg | |||
| Complete sugar | 56 g |
Ingredients
- Ingredients
- 4 duck legs
- 4 Tbsps soy sauce
- 2 Tbsps soybean oil
- 2 Tbsps Rice vinegar
- 1 garlic clove
- 100 grams slivered almonds
- ½ bunch thyme
Preparation steps
Rinse duck legs, pat dry. In a shallow dish, whisk together the soy sauce, oil and rice vinegar, Peel garlic and press through a garlic press and add to the dish. Rinse thyme, pluck off half the leaves and stir into the soy sauce mixture. Add the duck legs, turning to coat, cover and refrigerate overnight.
Preheat the oven to 180°C (approximately 350°F). Make several slashes into the skin and insert half of the almonds into the cuts. Place the legs in an ovenproof dish and bake until crispy, about 1 hour . For the sauce: Peel and finely chop the onion. Rinse the currants and remove from the stalks. Heat the butter in a skillet and sauté the onion until translucent.
Deglaze with brandy and water. Add the currants and remaining almonds. Stir in the honey, season to taste with salt and pepper and simmer10 minutes. Serve duck leg with redcurrant sauce and garnish with remaining thyme.
