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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