Directions:
- Rub the duck with salt (you don't have to use all of it), and let sit in the fridge for an hour. After an hour, brush as much of the salt off the duck.
- Pour the wine, into a dutch oven. Add the thyme and garlic, and then the duck, skin side down.
- Heat the wine to a boil, cover and reduce to a gentle simmer. Cook at a simmer for 2 hours.
- Remove from the liquid (and fat that has rendered), and put on a baking tray. Bake at 425 F for 30 minutes, turning half way though.
- (You could skim the fat off the wine and make a sauce from the wine if you wanted).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 54.88 Kcal (230 kJ) | ||
| Calories from fat | 0.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.05g | 0% | |
|---|---|---|---|
| Sodium | 6362.63mg | 265% | |
| Potassium | 59.76mg | 1% | |
| Total Carbs | 3.25g | 1% | |
| Sugars | 0.63g | 3% | |
| Dietary Fiber | 0.09g | 0% | |
| Protein | 0.27g | 1% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 13.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 70.35 Kcal (295 kJ) | ||
| Calories from fat | 0.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.06g | 0% | |
|---|---|---|---|
| Sodium | 8156.39mg | 265% | |
| Potassium | 76.6mg | 1% | |
| Total Carbs | 4.16g | 1% | |
| Sugars | 0.81g | 3% | |
| Dietary Fiber | 0.12g | 0% | |
| Protein | 0.35g | 1% | |
| Vitamin C | 1.8mg | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 17.2mg | 1% | |
* 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.
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