Recipe detail

Name: Roasted duck legs
Yield: 10
Cuisine: Czech
Ingredients: 2.5000 kg Kachní stehna či čtvrtky; 0.0300 kg Sůl; 0.0200 kg Kmín celý; 0.2500 kg Jablka; 0.2500 kg Cibule; 0.1500 l Víno červené

Poultry Roasted duck legs

8. 3. 2023

Author: Vlastimil Jaša

Company: Retigo

Food category: Poultry

Cuisine: Czech

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Program steps

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Hot air

100 %

Termination by time

00:15 hh:mm

180 °C

100 %

Podlej vodou a vínem

Combination

50 %

Termination by core probe temperature

96 °C

145 °C

80 %

Ingredients - number of portions - 10

Name	Value	Unit
duck legs	2.5	kg
salt	0.03	kg
caraway seeds	0.02	kg
apples	0.25	kg
onion	0.25	kg
dry red wine	0.15	l

Nutrition and allergens

Allergens:
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, Cholin, E, K, Kyselina listová

Nutritional value of one portion	Value
Energy	895.6 kJ
Carbohydrate	6.2 g
Fat	80.5 g
Protein	35.7 g
Water	0 g

Directions

Season the duck legs (or quarters) with salt and caraway seeds, put them in an enameled GN 40 mm high, and add apples and onions to taste. Pour in water and red wine
and bake until golden on the above program. During baking, pour over the legs baking jus, add water if needed.