Recipe detail

Poultry Roasted duck legs

8. 3. 2023

Author: Vlastimil Jaša

Company: Retigo

Food category: Poultry

Cuisine: Czech

Download PDF Download BR2

Program steps

To view the entire table, move the table to the right.

1
Hot air
100 %
time icon Termination by time
time icon 00:15 hh:mm
probe icon 180 °C
ventilator icon 100 %
ventilator icon 

Podlej vodou a vínem

2
Combination
50 %
probe icon Termination by core probe temperature
probe icon96 °C
probe icon 145 °C
ventilator icon 80 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit
duck thigh 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

Salt and cumin the cleaned duck legs (or quarters), 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 baking powder or add water.