Photo: Lars Blankers
Whole roasted duck with purple sprouting broccoli, duck-fat potatoes and bordelaise sauce
14 ingredients
30 min
Serves 4
openrecipes
Although duck can take strong flavours sometimes it's best just to keep it simple, as James Martin proves with this delicious roast.
Estimated Nutrition (whole recipe, rough)
748
Calories
28g
Protein
41g
Fat
66g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 whole duck
- and freshly ground saltblack pepper
- 2 large potatoes
- 100g/3½oz duck fat
- 50g/1¾oz unsalted butter
- 1 shallot
- 2 sprigs thyme
- 1 bay leaf
- 5 black pepper
- 200ml/7fl oz red wine
- 300ml/10½fl oz veal
- pinch sugar
- 400g/14oz purple sprouting broccoli
- 75g/2½oz unsalted butter
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes