Roast Duck with Almond and Garlic Sauce

Name: Roast Duck with Almond and Garlic Sauce
Total time: 2 h 40 min
Yield: 6
Cuisine: European, Spanish
Ingredients: 2 Tbsps almonds; 2 Tbsps olive oil; 1 duck leg (approx. 2 kg); 14 ozs dry white wine; 4 small Pear (peeled, halved and cored); 1 onion (diced); 2 Tomatoes (skinned and chopped); 1 cup chicken stock; 3 cloves garlic cloves; 2 Tbsps Pear brandy; 2 Tbsps fresh Sage (chopped)

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Health Score:

79 / 100

Difficulty:

moderate

Difficulty

Preparation:

35 min.

Preparation

ready in 2 h. 40 min.

Ready in

Calories:

305

calories

Calories

How many calories can I eat?

Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	305 cal.	(15 %)
Protein	12 g	(12 %)
Fat	16 g	(14 %)
Carbohydrates	15 g	(10 %)
Sugar added	0 g	(0 %)
Roughage	4.2 g	(14 %)

Our nutritional traffic light explained

more nutritional values

Vitamin A	0.1 mg	(13 %)
Vitamin D	0 μg	(0 %)
Vitamin E	2.8 mg	(23 %)
Vitamin K	10.2 μg	(17 %)
Vitamin B₁	0.2 mg	(20 %)
Vitamin B₂	0.2 mg	(18 %)
Niacin	5 mg	(42 %)
Vitamin B₆	0.2 mg	(14 %)
Folate	39 μg	(13 %)
Pantothenic acid	0.7 mg	(12 %)
Biotin	4.9 μg	(11 %)
Vitamin B₁₂	0.2 μg	(7 %)
Vitamin C	11 mg	(12 %)
Potassium	443 mg	(11 %)
Calcium	42 mg	(4 %)
Magnesium	45 mg	(15 %)
Iron	2.3 mg	(15 %)
Iodine	9 μg	(5 %)
Zinc	1.5 mg	(19 %)
Saturated fatty acids	3.9 g
Uric acid	93 mg
Cholesterol	43 mg
Complete sugar	12 g

Author of this recipe:

EAT-SMARTER

all recipes of this author

Ingredients

for

servings

Ingredients: 2 Tbsps almonds; 2 Tbsps olive oil; 1 duck leg (approx. 2 kg); 14 ozs dry white wine; 4 small Pear (peeled, halved and cored); 1 onion (diced); 2 Tomatoes (skinned and chopped); 1 cup chicken stock; 3 cloves garlic cloves; 2 Tbsps Pear brandy; 2 Tbsps fresh Sage (chopped)

How healthy are the main ingredients?

almond olive oil garlic clove Sage Pear onion

print shopping list

Preparation steps

Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.

Spread the almonds on a baking tray and roast until golden. Remove from the tray and leave to cool. Brush the baking tray with oil.

Pierce the skin of the duck multiple times. Rub with salt and 1 tbsp oil. Place on the prepared baking tray, breast side down and roast for 1 hour. Drain the fat, turn the duck and add 150 ml water. ROast for another 50-60 minutes until the skin is crispy.

Place the wine in a pot and bring to the boil. Add the pears halves and cook for 10-20 minutes until soft.

Fry the onion in the remaining oil for around 10 minutes on a low heat. Stir in the tomatoes and simmer until thick. Add the stock and some of the pear-wine broth and simmer for another 10 minutes.

Grind the garlic and almonds in a mortar with the schnapps. Stir into the sauce and season with salt and ground black pepper.

Remove the duck from the oven and cut into pieces. Add the meat juices to the sauce along with the sage, season to taste and serve with the drained pears and the duck.

Related Recipes