Honey-Basted Duck with Balsamic Lentils Recipe

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Honey-Basted Duck with Balsamic Lentils
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Ingredients
23
Count
Nutrition
1884
Calories
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Ingredients:

Directions:

  1. To prepare duck, combine first 5 ingredients. Remove and discard giblets and neck from ducks. Cut off wing tips. Rinse ducks with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub herb mixture under loosened skin; rub over breast and drumsticks. Cover and refrigerate 8 hours or overnight.
  2. Preheat oven to 325°.
  3. Combine the honey, 1 tablespoon herbes de Provence, and 2 tablespoons vinegar; set aside.
  4. Score duck skin several times with a paring knife (do not cut into meat). Place ducks in a roasting pan, breast side up. Cover pan tightly with foil. Bake at 325° for 1 1/2 hours. Carefully remove ducks from pan. Drain and discard drippings from pan. Carefully place ducks in pan, breast side down. Cover and bake at 325° for 1 1/2 hours.
  5. Carefully remove ducks from pan, and discard the drippings. Cool the ducks slightly. Remove and discard skin. Carefully place ducks in pan, breast side up. Baste with honey mixture. Bake, uncovered, at 325° for 30 minutes, basting every 10 minutes. Let stand 10 minutes. Reserve drumsticks. Remove remaining meat from bones; discard bones.
  6. To prepare lentils, stud the shallot halves with cloves. Combine shallot halves, water, lentils, and 2 garlic cloves in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are tender. Remove from heat; let stand 10 minutes. Drain and discard shallot halves.
  7. Bring 1 cup vinegar to a boil in a small saucepan. Cook until reduced to 1/4 cup (about 10 minutes). Stir in mustard and 1/4 teaspoon salt; set aside.
  8. Heat oil in a large nonstick skillet over medium-high heat. Add chopped shallots, carrot, 2 teaspoons thyme, and 1/4 teaspoon pepper; sauté 3 minutes. Add shallot mixture and mustard mixture to lentils; toss well. Place lentils on a platter. Arrange drumsticks around lentils; top lentils with pulled meat. Garnish with thyme sprig, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1883.55 Kcal (7886 kJ)
Calories from fat 1357.45 Kcal
% Daily Value*
Total Fat 150.83g 232%
Cholesterol 113.38mg 38%
Sodium 421.34mg 18%
Potassium 257.46mg 5%
Total Carbs 43.9g 15%
Sugars 34.65g 139%
Dietary Fiber 10.41g 42%
Protein 65.14g 130%
Vitamin C 6.5mg 11%
Vitamin A 0.1mg 3%
Iron 5.5mg 31%
Calcium 120.2mg 12%
Amount Per 100 g
Calories 484.69 Kcal (2029 kJ)
Calories from fat 349.31 Kcal
% Daily Value*
Total Fat 38.81g 232%
Cholesterol 29.17mg 38%
Sodium 108.42mg 18%
Potassium 66.25mg 5%
Total Carbs 11.3g 15%
Sugars 8.92g 139%
Dietary Fiber 2.68g 42%
Protein 16.76g 130%
Vitamin C 1.7mg 11%
Iron 1.4mg 31%
Calcium 30.9mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 49.4
    Points
  • 49
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

Bad Points

  • High in Total Fat

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