|½ lb||Duck, meat and skin, raw|
|1½ tsp||Lard, rendered pork fat|
|1½ tsp||Butter, unsalted|
|⅔ cup 1 tsp||Onions, white or yellow, raw, chopped|
|1 (ea. 0.11 oz)||Garlic, raw|
|1 cup||Chicken broth, stock|
|½ tsp||Thyme, dried, leaves|
|21.25 oz||altogether (view nutrition facts)|
- Serving size:21.20 oz (calculated)
- Wash and pat dry the duck leg. A 9 oz duck leg will have about 8 oz of meat with skin and 1 oz of bone.
- In a pan over high heat, melt the butter in the lard. Instead of lard, you can also use oil or another fat suitable for high heat.
- Sear the duck leg from both sides. It should take on some nice color and get a crisp skin.
- Add the sliced onion and garlic to the pan and brown them slightly.
- Add the chicken broth and thyme.
- Reduce the heat to maintain a gentle simmer.
- Cover the pan with a lid and let simmer for about 1 1/2 to 2 hours.
- Transfer the broth and onions to a small pot and blend to make a thick sauce.
- Season to taste and let reduce to the desired consistency. Alternatively, thicken it with a slurry of corn starch dissolved in cold water.
- While the sauce is reducing, broil the duck leg in the oven to crisp up the skin.
- Serve the duck leg with the sauce, optionally garnished with some fresh thyme.
- You can use the remaining sauce for other dishes, for example with potatoes or spaetzle, or simply dip some bread in it for a quick and easy dinner.
- Calorie count1089 kcal
- % of calories by macros
Fat 84.9 % 925 kcal 102 g Net Carbs 3.9 % 42 kcal 10.5 g Dietary Fiber 0.4 % 4 kcal 2.1 g Protein 10.8 % 118 kcal 29 g
- Approx. WW SmartPoints™38.8
- Cholesterol 198.6 mg
- Sodium 1071 mg
- Fat 102 g
- Saturated Fat 36.2 g
- Trans Fat 0 g
- Carbohydrates 12.6 g
- Dietary Fiber 2.1 g
- Total Sugars 5.8 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 29.2 g
- Calcium 75.7 mg
- Iron 6.4 mg
- Magnesium 49.4 mg
- Potassium 696.7 mg
- Zinc 3.5 mg
- Vitamin A (Retinol Equivalents) 162.7 mcg
- Vitamin B12 0.6 mcg
- Vitamin C 15.6 mg
- Folate 51.9 mcg
- Folic Acid 0 mcg