Duck Breasts with Orange Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 592 cal. | (28 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 71.6 μg | (119 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.2 mg | (102 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 164 μg | (55 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 17.5 μg | (39 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 251 mg | (264 %) | ||
| Potassium | 1,110 mg | (28 %) | ||
| Calcium | 170 mg | (17 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 13.2 g | |||
| Uric acid | 261 mg | |||
| Cholesterol | 125 mg | |||
| Complete sugar | 27 g |
Ingredients
- Ingredients
- 1 bunch Arugula (100 grams)
- 1 Red Bell pepper
- 1 yellow Bell pepper
- 2 ripe Tomatoes
- 2 duck legs (each about 300 grams)
- salt
- freshly ground peppers
- 5 Oranges
- 200 milliliters chicken stock
- 1 tsp Orange peel
- 2 Tbsps cold butter
- 2 Tbsps Cointreau
- 3 Tbsps olive oil
- 1 Tbsp white balsamic vinegar
Preparation steps
Rinse and spin dry arugula. Rinse and halve bell peppers, remove seeds and ribs and chop finely. Blanch tomatoes in hot water, rinse in cold water and peel. Quarter and remove seeds, cut into strips.
Score skin of duck breasts in a diamond pattern, season with salt and pepper. Sear, skin side down first, in a hot pan for about 3-4 minutes, turn over and sear for 1 more minute. Remove from pan and place on a lined with parchment paper baking sheet and roast in preheated oven at 250°C (approximately 475°F) for about 10 minutes or until pink inside.
Squueze juice of 4 oranges and add to the pan, reduce in half. Add stock and reduce slightly. Remove from heat and add cold butter. Add orange segments and zest and season with salt, pepper and Cointreau.
Combine arugula with diced peppers and tomatoes. Whisk oil with vinegar and season with salt and pepper. Toss dressing with vegetables .Remove duck breast from oven and let rest briefly. Cut into thick slices and arrange on plates and serve with salad and orange sauce.
