This is a grand winter dish.
4 | duck legs | 1 kg | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
1 | red onions, coarsely chopped | 150 g | |
2 | carrots, diced | 200 g | |
32 | pitted prunes | 1 cup | |
16 | dried apricots | 2/3 cup | |
1 1/3 cup | chicken broth | 330 mL |
Keep the serving plates warm on the stove while you're preparing the dish.
per 1 serving (230 g)
Amount % Daily Value |
Calories 300 |
Fat 9 g 14 % |
Saturated
3.3 g
17 % |
Cholesterol 70 mg |
Sodium 90 mg 4 % |
Carbohydrate 37 g 12 % |
Fibre 6 g 24 % |
Sugars 29 g |
Net Carbs 31 g |
Protein 21 g |
Vitamin A 67 % |
Vitamin C 11 % |
Calcium 5 % |
Iron 23 % |
Food Group | Exchanges |
---|---|
Fruits | 1 ½ |
Vegetables | 1 |
Meat and Alternatives | 2 ½ |
Fats | 2 |
I have made this simple recipe dozens of times and impressed some truly good cooks. I use a variety of dried fruit, mostly in lesser quantities than the recipe suggests, but dried cherries are the absolute winner while dried apples are meh. Today I spatchcocked a whole duck and am giving it a try using more onion and stock as my local farm supplier is no longer raising duck :( but did sell me her last whole one. Rice with a pinch of saffron added to the water is a lovely side dish.
This is a super recipe. I have made it 5 or 6 times over the last 4 months. It fits into my husbands very restrictive diet but is still festive. As well, I have substituted a variety of dried fruits (using the same amounts) and onions for those called for, always with delicious results. Tonight I am making it for my sister-in-law's birthday. Brown rice, sauteed asparagus with mushrooms and a green salad will complete the feast.