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

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Program steps

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Combination

90 %

Termination by time

12:00 hh:mm

82 °C

50 %

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
garlic	100	g
ointment	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

Salt and pepper the cleaned duck legs (or quarters), place in a GN 100 mm high. Depending on the taste, we can also add apples, onions, garlic, cover with water and red wine
and slowly bake in a convection oven.

Then pour off the lard and the pastry and bake until golden brown with a crust.

Recommended accessories

GN container Stainless steel full