Mugwort and Flaked Salt Duck
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
690
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 690 cal. | (33 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 6.7 μg | (11 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.7 mg | (164 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 15.8 μg | (35 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 720 mg | (18 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 7.3 mg | (49 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 17.9 g | |||
| Uric acid | 378 mg | |||
| Cholesterol | 219 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
2.
Season the meat with flaked salt and ground black pepper and fry in the lard on a high heat. Add a pinch of cinnamon, the juniper berries, the bay leaf and the mugwort and deglaze with the wine. Add the stock and roast for 1 hour.
3.
Remove the meat from the stock, leave to rest and then reduce the stock to about half. Season to taste. Serve the legs on chopping boards, drizzle with some of the gravy and sprinkle with some coarse sea salt.
