Recipes
Mediterranean duck
Among all the gourmets in the world, duck is beloved no matter how it is prepared – as a simple roast, Peking duck or in an elegant French style in orange sauce.
| Preparation time | 2 h 35 min |
|---|---|
| Demanding |  |
| Energetic value | 1361 kcal / 5689 kJ |
| Table of nutritive values | |
Ingredients
 | 4 |
|---|---|
| 1 | duck (about 2 kg) |
| 50 ml | oil |
| 800 g | pelati tomatoes |
| 200 g | pitted black olives |
| 1 | blunch herbs (bay leaf, celery leaves, thyme) |
| 2 cloves | garlic |
| glass sherry | |
| 100 ml | white wine |
| 20 g | butter |
| 2 teaspoons | Vegeta |
| For dumblings: | |
| 250 g | wheat flour type 400 |
| 1 | egg |
| pinch | salt |
| 100 ml | water |
Preparation
- Wash and clean duck. Rub the inside with Vegeta and the outside with salt. Place in a roasting pan, pour hot oil over duck, cover with aluminium foil and bake at 220°C about 1 hour.
- Meanwhile, make dumplings. Mix flour, egg, salt and water to form a firm dough. Shape dumplings and boil in salted water about 5 minutes.
- Remove roasting pan with duck, drain off part of drippings and add drained pelati tomatoes, olives, crushed garlic and herbs. Add sherry and wine, and place butter slices on duck. Continue baking without foil at 200°C for 15 minutes. Reduce temperature to 180°C and roast for another hour (if necessary, reduce temperature to 150°C). While baking, baste duck with warm water.
- Remove roasted duck. Thicken vegetable gravy adding cornstarch mixed in a little water.
Serving
Carve roasted duck and pour a little olive oil over the pieces. Serve with vegetables gravy and dumplings.
Advice
If desired, serve duck with a different side dish, such as palenta, roasted potatoes or gnocchi.
Nutritional values
Energetic and nutritional values have been calculated per meal.
| Nutrient | Unit of measurement | Quantity | RDA (%) | |
|---|---|---|---|---|
| Women* | men* | |||
| Total proteins | g | 125,43 | - | - |
| Total carbohydrates | g | 58,00 | - | - |
| Total fat | g | 43,67 | - | - |
| Diet fibres | g | 3,70 | - | - |
| Cholesterol | mg | 764,07 | - | - |
| Vitamin A | IU | 1422,27 | 36 | 28 |
| Vitamin C | mg | 28,40 | 38 | 32 |
| Vitamin D | IU | 9,30 | 5 | 5 |
| Vitamin E | IU | 12,96 | 59 | 59 |
| Calcium | mg | 79,00 | 8 | 8 |
| Phosphor | mg | 133,11 | 17 | 17 |
| Potassium | mg | 545,43 | 15 | 15 |
| Sodium | g | 0,36 | 0 | 0 |
* RDA is based on daily intake for women of 2000 kcal, for men 2900 kcal, from 25 to 50 years of age. (Data source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)
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