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Potted duck
This is perfect as a starter when entertaining - and it tastes superb. Serve with Melba toast.
What you need
- 900 g large duckling legs, approx. 450 g each
- 300 ml dry white wine
- 1 small onion, peeled and finely chopped
- 1 clove garlic, peeled and crushed
- 15 g butter
- 15 g plain flour
- 150 ml milk
- 1 tsp dijon mustard
- seasoning
- 1 pinch freshly ground nutmeg
- finely grated rind and juice of 1 lemon
- 50 g fresh wholemeal breadcrumbs
Method
Place the duck legs, wine, onion and garlic in a saucepan. Bring to the boil, cover and simmer gently for 40 min, or until duck is tender and cooked thoroughly. Strain well. Leave the duck to cool slightly with the vegetables. Boil the remaining wine until reduced to 1 tablespoon.
Melt the butter in a saucepan. Stir in flour until well mixed, then cook for 1 min. Gradually stir in the milk until all is incorporated. Bring to the boil and simmer for 2-3 min until thickened slightly. Stir in the reduced wine, mustard and seasoning.
Remove the skin from the duck legs. Remove the meat and finely chop in a food processor, or finely mince. Place in a bowl and mix in the sauce, reserved vegetables, nutmeg, lemon rind, juice and breadcrumbs.
Spoon into one large or individual serving dishes. Smooth over the surface.
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Preparation 15 minutes Cook 43 minutes Total 58 minutes -
Energy 289 kcal/serving Fat 5.59 g/serving Carbohydrates 74.01 g/serving Glycaemic Index 52 Glycaemic Load 6.51 
Serving suggestion
Serve with Melba toasts. Garnish with a sprinkling of chives and lemon rind.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 1212 | 565 | 10475 | 8350 |
| Energy (kcal) | 289 | 135 | 2500 | 2000 |
| Protein (g) | 22.8 | 10.6 | ||
| Carbohydrate (g) | 15.4 | 7.19 | 345 | 275 |
| Fat (g) | 12.0 | 5.59 | 95 | 70 |
| Fat (saturated) (g) | 4.07 | 1.90 | ||
| Fibre (g) | 1.61 | 0.75 | ||
| Sodium (mg) | 227 | 106 | ||
| Salt (equivalent) (g) | 0.57 | 0.27 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 35.2 | 16.4 | 800 |
| Vitamin B-12 (µg) | 0.10 | 0.05 | 1 |
| Vitamin B-6 (mg) | 0.08 | 0.04 | 2 |
| Vitamin C (mg) | 18.1 | 8.47 | 60 |
| Vitamin D (µg) | 1.87 | 0.87 | 266 |
| Vitamin E (mg) | 0.14 | 0.06 | 10 |
| Zinc (mg) | 0.36 | 0.17 | 15 |
| Calcium (mg) | 94.1 | 43.9 | 800 |
| Folate (mcg) | 20.5 | 9.58 | 200 |
| Iron (mg) | 3.71 | 1.73 | 14 |
| Magnesium (mg) | 19.6 | 9.15 | 300 |
| Niacin (mg) | 7.22 | 3.37 | 18 |
| Pantothenic acid (mg) | 0.21 | 0.10 | 6 |
| Riboflavin (mg) | 0.12 | 0.06 | 1.6 |
| Phosphorous (mg) | 67.4 | 31.4 | 800 |
| Thiamin (mg) | 0.13 | 0.06 | 1.4 |
This recipe is:
Corn-free
Egg free
Peanut free
Shellfish free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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