Roast Duck with Lentils, Red Cabbage and Mashed Potato
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted duck served on a bed of Puy lentils with braised red cabbage and creamy mashed potatoes. It's elegant yet approachable, delivering rich flavor and impressive presentation.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 duck legs
- 250 g pouch ready-to-eat puy lentils
- 200 ml beef stock
- 1 kg potatoes
- 500 g braised red cabbage
At a glance
PER SERVING · TIME 170M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 2h 30m
- Sodium
- 276mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2131mg
- Calcium
- 120mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 276MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.