Duck with Wine Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 284 cal. | (14 %) | ||
| Protein | 8.61 g | (9 %) | ||
| Fat | 18.63 g | (16 %) | ||
| Carbohydrates | 15.12 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.77 g | (13 %) |
| Vitamin A | 244.4 mg | (30,550 %) | ||
| Vitamin D | 0.13 μg | (1 %) | ||
| Vitamin E | 0.83 mg | (7 %) | ||
| Vitamin B₁ | 0.18 mg | (18 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.45 mg | (29 %) | ||
| Vitamin B₆ | 0.34 mg | (24 %) | ||
| Folate | 63.11 μg | (21 %) | ||
| Pantothenic acid | 0.59 mg | (10 %) | ||
| Biotin | 0.41 μg | (1 %) | ||
| Vitamin B₁₂ | 0.27 μg | (9 %) | ||
| Vitamin C | 18.38 mg | (19 %) | ||
| Potassium | 668.66 mg | (17 %) | ||
| Calcium | 111.72 mg | (11 %) | ||
| Magnesium | 29.78 mg | (10 %) | ||
| Iron | 3.54 mg | (24 %) | ||
| Iodine | 3.38 μg | (2 %) | ||
| Zinc | 0.55 mg | (7 %) | ||
| Saturated fatty acids | 11.1 g | |||
| Cholesterol | 72.86 mg |
Ingredients
- Ingredients
- 700 grams Celery
- 250 grams potatoes
- salt
- peppers
- 2 Tbsps butter
- ⅛ l Whipped cream
- 2 tsps lemon juice
- ½ bunch chopped parsley
- 2 Muscovy ducks (each about 1.5 kg)
- 1 bunch fresh marjoram
- 2 shallots
- ¼ l Beaujolais
- 50 grams butter
Preparation steps
Peel, rinse and finely chop celery and potatoes. Cover diced vegetables with water and cook for 20 minutes, season with salt and pepper. Add butter and cream and puree in a blender, season with lemon juice. Add parsley and keep warm.
Rinse and par dry Muscovy ducks inside and out, season with salt and pepper inside and out. Rinse marjoram and stuff each duck with half of bunch. Arrange ducks in a large roasting pan and roast in preheated oven at 220°C (approximately 425°F) for about 20 minutes. Remove from the oven and cut off breasts, slice breasts thinly and keep warm. Reduce oven temperature to 200°C (approximately 400°F) and roast the rest of ducks for 30 more minutes. Peel shallots and chop finely. Heat butter in a pan and saute shallots until soft. Add wine and reduce in half. Season with salt and pepper, cut cold butter into pieces and add to the sauce, whisking. Arrange sliced duck breasts on plates and drizzle with sauce. Serve accompanied by celery puree.
Separate the rest of duck meat from the bones and use otherwise.
