Duck with Red Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 597 cal. | (28 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 12.8 g | (43 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 68 μg | (113 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.4 mg | (87 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 173 μg | (58 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 262 mg | (276 %) | ||
| Potassium | 1,913 mg | (48 %) | ||
| Calcium | 215 mg | (22 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 236 mg | |||
| Cholesterol | 72 mg | |||
| Complete sugar | 36 g |
Ingredients
Preparation steps
Season the duck with salt and pepper, rub the inside with thyme and place in a roasting pan in a preheated oven (220°C) (approximately 425°zF) for about 1 1/2 hours. Cook on the inside and outside. Periodically drizzle with broth.
Remove the outer leaves from the red cabbage, quarter, remove the stalk and finely slice. Peel the onion and finely chop.
Sweat the onion in 2 tablespoons of hot butter until translucent. Add the cabbage, braise, then add the wine, vinegar and broth. Stir in the spices, cover and cook for about 30 minutes. Season with a little orange juice, salt and pepper.
Peel the orange and cut into slices.
Mix the honey with a little water and sprinkle on the duck 10 minutes before the end of cooking. Take the finished duck from the oven and keep warm.
Pour the drippings through a sieve and boil with the remaining orange juice until reduced. Season with salt, pepper and thyme. Add 1 orange sliced.
Melt the sugar with remaining butter. Heat the peeled potatoes and let caramelize.
Mix the orange slices with the cabbage.
Serve the duck with potatoes, red cabbage and orange sauce.
