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Pinot Braised Duck Legs with Roasted Pears and Onions
JBUG'S KITCHEN ANTICS20Ingredients
105Minutes
430Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 duck legs (large)
- 750 mL pinot noir
- 10 juniper berries
- 3 whole orange zest
- 1 bay leaf
- 1 stick canela
- 1 Tbsp. vegetable oil
- 1 large carrot (in quarter inch dice)
- 1 large onion (in quarter inch dice)
- 1 celery rib (large, in quarter inch dice)
- salt (as required)
- 2 parsley sprigs (plus 1 tablespoon minced parsley)
- 2 Tbsp. softened butter
- 2 Tbsp. all purpose flour
- 1 lb. small onions (peeled)
- 2 bosc pears (ripe)
- 2 Tbsp. unsalted butter
- 1 Tbsp. fresh lemon juice
- 2 tsp. honey
- 1/4 tsp. salt
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NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories430Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat7g35% |
| Trans Fat0g |
| Cholesterol30mg10% |
| Sodium400mg17% |
| Potassium250mg7% |
| Protein1g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber6g24% |
| Sugars14g |
| Vitamin A70% |
| Vitamin C15% |
| Calcium6% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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