Duck Breast with Plums and Red Wine Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 410 cal. | (20 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 15 μg | (25 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 833 mg | (21 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 200 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 17 g |
Preparation steps
Preheat the oven to 80°C (approximately 150°F). Rinse duck breasts, pat dry with paper towels and season with salt, pepper and thyme. Rinse plums, cut in half and remove pit. Set 4 half plums aside for garnish and cut the rest into small pieces.
Heat a heavy skillet and fry duck breasts in it for 1-2 minutes until skin side is lightly browned. Then place duck in a roasting pan and cook in the preheated over for 30-45 minutes.
In the meantime, caramelize sugar in the pan. Add chopped plums and sauté while stirring. Deglaze the pan with vinegar and red wine. Boil over low temperature until liquids reduce by half and season with salt and pepper. Pour resulting sauce through a fine sieve into a pot.
Peel carrot and beet, first cut into thin slices and then into thin strips.
Let sauce boil. Cut duck breasts diagonally into thin slices and arrange on warmed plates with plum halves, carrots and beets. Drizzle with sauce and garnish with cilantro. Serve immediately.
