Recipe detail

Name: Slow-roasted duck legs in lard
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; 100.0000 g; 1200.0000 g

Poultry Slow-roasted duck legs in lard

14. 4. 2020

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.

Combination

90 %

Termination by time

12:00 hh:mm

82 °C

50 %

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
garlic	100	g
pork lard	1200	g

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	1983.8 kJ
Carbohydrate	8.7 g
Fat	199.3 g
Protein	36.5 g
Water	0 g

Directions

Clean the duck legs (or quarters), season with salt and pepper, place in a 100mm deep GN. Optionally, add apples, onions, garlic to taste, add water and red wine
and slowly roast in the combi oven.

Then drain the lard and drippings and finish roasting until golden with the skin.

Recommended accessories

GN container Stainless steel full