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Duck in rice wine with sweet potato

Duck in rice wine with sweet potato
Preparation time:
20 min
Cooking time:
70 min
For 4 people
Duck in rice wine with sweet potato


4 farm duck legs
400 g sweet potatoes
10 dried jujubes (or dried dates)
4 slices of ginger
2 chives or chives
10 cl rice wine
1 tablespoons soy sauce


Wash, peel and cut the sweet potato into large chips.
Brown the duck legs on the skin side in a very hot casserole dish without fat.
Once the thighs are golden brown, remove the duck, keeping the fat.
Place the fries in the duck fat for 5 minutes and set aside on absorbent paper.
Wash the chives and cut them in half.
Place the chives, ginger, duck, rice wine and soy sauce in the casserole dish. Mix well to coat the meat.
Cover with water at the same level and simmer for 1 hour over low heat.
Add the jujubes halfway through cooking.
Return the sweet potatoes, season with moderate pepper and continue cooking for 15 minutes.
Reduce the sauce over high heat until it has a syrupy texture.
Energy Total carbs Sugar Total fat Saturated fat Omega 3 Fibers Sodium
439.2 Kcal 21.5 g 14.5 g 19.3 g 6.0 g 0.1 g 4.3 g 486.1 g

The nutritionist's advice:

The duck leg may be smothered in fat. In this case, remove as much fat as possible. Duck is one of the few meats that provides little saturated fat that is harmful to cardiovascular health.