Duck Breast with Orange Slices
Nutritional values
(Percentage of daily recommendation)
| Calorie | 528 cal. | (25 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 5.8 μg | (10 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 12.9 μg | (29 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 109 mg | (115 %) | ||
| Potassium | 996 mg | (25 %) | ||
| Calcium | 186 mg | (19 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 231 mg | |||
| Cholesterol | 112 mg | |||
| Complete sugar | 26 g |
Ingredients
- Ingredients
- 4 Oranges
- 2 garlic cloves
- 4 Tbsps red Chili sauce
- 1 pinch cilantro
- 2 small duck legs (250 grams)
- Salt, freshly ground pepper
- 250 milliliters dry Cider
- 1 bunch scallions
- 2 Tbsps butter
- 1 pinch sugar
- 1-2 teaspoons cornstarch
Preparation steps
Peel and slice the oranges and place in a shallow bowl. Peel and finely chop the garlic and mix with chili sauce and coriander. Pour over the orange slices and let stand 30 minutes, turning the orange slices over once.
Season the duck breast with salt and pepper. Place skin-side down in a hot pan and cook for 3-4 minutes over high heat. Pour off the fat. Turn the duck breast over and deglaze the pan with the cider. Cook over medium heat until pink inside, 15-20 minutes. Remove the duck and keep warm.
Clean the scallions and cut into pieces. Drain the orange slices, reserving the marinade. Stir the marinade into the pan with the sauce.
Melt the butter in a skillet. Add the orange slices and scallions to the pan and saute 2-3 minutes.
Stir the sugar into the sauce, season with salt and pepper. and bring to a simmer. Melt the cornstarch in a little cold water and add to the sauce and cook, stirring until thickened. Slice the duck breast and serve with the orange slices and the sauce. If desired, serve with a long grain and wild rice mix.
