Photo: Lars Blankers
Salt duck with spinach, potatoes & bacon
9 ingredients
20 min
Serves 6
openrecipes
Cover your duck legs with sea salt and leave for 24 hours to infuse before rinsing and roasting for a crisp finish
Estimated Nutrition (whole recipe, rough)
622
Calories
28g
Protein
32g
Fat
50g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Spinach | 1 cup raw (30g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Sunflower Oil | 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
- 6 duck legs
- 2 tbsp sea salt
- 2 tbsp sunflower oil
- 500g button onions
- 500g small waxy potatoes
- 175g smoked bacon lardons
- 4 or 5 sage leaves
- 200g spinach leaves
- 2 tbsp sherry vinegar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes