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Roast duck with puy lentils and roasted onions

his whole duck recipe sees the magnificent bird served on a bed of earthy puy lentils and silverskin onions
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 kg duck (wild if possible)
  • 1 knob of butter
  • 1 sprig of thyme
  • 2 bay leaves
  • 10 juniper berries, crushed
  • salt and pepper

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

1021kcal

Energy (kJ)

4271kJ

Protein (g)

28.8g

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

4084kcal

17083kJ

115.1g

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