Roast duck with puy lentils and roasted onions
Roast duck with puy lentils and roasted onions
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
This whole duck recipe sees the magnificent bird served on a bed of earthy puy lentils and silverskin onions
Nutritional information
Amount per serving
Protein (g)
28.8g
Energy (kJ)
4271kJ
Energy (kcal)
1021kcal
Carbohydrate incl. fibre (g)
0.3g
Carbohydrate excl. fibre (g)
0.2g
Sugar (g)
0.0g
Fibre (g)
0.1g
Fat (g)
99.5g
Saturated fat (g)
33.7g
Unsaturated fat (g)
59.7g
Monounsaturated fat (g)
47.0g
Polyunsaturated fat (g)
12.7g
Trans fat (g)
0.0g
Cholesterol (mg)
193mg
Sodium (mg)
158mg
Salt (g)
0.39g
Vitamin A (IU)
465IU
Vitamin C (mg)
7.3mg
Calcium (mg)
29mg
Iron (mg)
6.07mg
Potassium (mg)
524mg
Total
115.1g
17083kJ
4084kcal
1.1g
0.9g
0.0g
0.2g
397.8g
134.8g
238.9g
188.0g
51.0g
0.2g
771mg
631mg
1.57g
1862IU
29.3mg
117mg
24.29mg
2097mg
- 1 kg duck (wild if possible)
- 1 knob of butter
- 1 sprig of thyme
- 2 bay leaves
- 10 juniper berries, crushed
- salt and pepper