Roasted Duck With Quince and Syrup
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 34.194 |
| Energy (kCal) | 473.2175 |
| Carbohydrates (g) | 69.9546 |
| Total fats (g) | 8.2731 |
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Cuisine
European >> Greek >> Greek
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Peel, quarter, and core quinces. | 2. Reserve the peels and cores. | 3. Peel and quarter onions. | 4. Spread the onions and quince on the bottom of a baking pan large enough to hold the duck legs. | 5. Sprinkle with cumin and olive oil. | 6. Arrange duck pieces on top. | 7. Drizzle a little olive oil and the white wine over pieces and rub crushed garlic, cumin and sea salt all over skin. | 8. Place uncovered in an oven at (325°F) 160°C | 9. Cook for 2-3 hours. | 10. Baste the skin with the pan juices every 20 minutes or so and sprinkle it with sea salt over the course of baking. This will help it crisp. | 11. While the duck bakes, make the syrup. | 12. In a heavy saucepan place the reserved quince cores and peels, cinnamon sticks, cumin seeds, bay leaves, and raw sugar and cover with water. | 13. Bring to boil, reduce heat, and simmer. | 14. Add water as needed to keep the quince peels covered. They need to simmer for as long as the duck roasts to release their natural, deep ruby color. The liquid should reach a thick, syrupy consistency. | 15. Wash Chinese broccoli and chop so the stems are joined to the leaf. | 16. Steam and serve with a squeeze of fresh lemon and olive oil. | 17. Place the roasted quince, onions, and duck on top of the broccoli and spoon some syrup over the top. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| quince | 4 | quinces | - | - | - | - | |
| brown onion | 2 | - | - | - | - | ||
| cumin | 1 | tablespoon | 22.5 | 2.6544 | 1.0686 | 1.3362 | |
| extra virgin olive oil | 100.8667 | 0.0 | 22.44 | 0.5667 | |||
| duck leg | 4 | 100.8667 | 0.0 | 22.44 | 0.5667 | ||
| white wine | 1/3 | cup | - | - | - | - | |
| garlic clove | 1/2 | crushed | 100.8667 | 0.0 | 22.44 | 0.5667 | |
| cumin seed | 1 | tablespoon | 22.5 | 2.6544 | 1.0686 | 1.3362 | |
| sea salt | 100.8667 | 0.0 | 22.44 | 0.5667 | |||
| cinnamon | 2 | - | - | - | - | ||
| clove | 5 | 28.77 | 6.8806 | 0.6268 | 1.365 | ||
| bay leaf | 2 | - | - | - | - | ||
| sugar | 1 | cup | raw | 319.8 | 60.008 | 10.01 | 4.992 |
| water | - | - | - | - | |||
| broccoli | - | - | - | - | |||
| lemon | 1 | 1.2808 | 0.4116 | 0.0486 | 0.0132 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.