Duck on Waldorf Salad
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Calories:
673
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 673 cal. | (32 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 55 g | (47 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 56 μg | (93 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.2 mg | (93 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 21.7 μg | (48 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 928 mg | (23 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 18.4 g | |||
| Uric acid | 216 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 duck legs about 300 grams each (approximately 11 ounces)
- salt
- freshly ground peppers
- 2 Apple
- 350 grams Celery root
- 60 grams Walnut
- 50 grams dried Apricot
- 100 grams Mayonnaise
- 2 Tbsps Whipped cream
- 1 Tbsp lemon juice
Preparation steps
1.
Preheat the oven to 120°C (approximately 250°F).
2.
Rinse the duck breasts, pat dry and season with salt and pepper. Fry skin-side down in a hot pan until golden brown, about 5 minutes. Turn and fry on the flesh side another 5 minutes. Place onto the rack of a roasting pan with a drip pan underneath and cook for 35 minutes until pink.
3.
Peel, quarter and core the apples. Cut or grate the celery into thin strips. Chop the nuts and apricots. Mix the mayonnaise with the cream and the lemon juice, celery, apples, apricots and nuts. Season with salt and pepper.
4.
Remove the duck from the oven and let it rest briefly. Cut into slices.
5.
Serve with the salad on plates.
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