Poulard Breast with Raisin and Pine Nut Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,241 cal. | (59 %) | ||
| Protein | 240 g | (245 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 259.1 μg | (432 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 152.4 mg | (1,270 %) | ||
| Vitamin B₆ | 5.5 mg | (393 %) | ||
| Folate | 178 μg | (59 %) | ||
| Pantothenic acid | 8.7 mg | (145 %) | ||
| Biotin | 25.4 μg | (56 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 3,422 mg | (86 %) | ||
| Calcium | 224 mg | (22 %) | ||
| Magnesium | 316 mg | (105 %) | ||
| Iron | 13.8 mg | (92 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 11.6 mg | (145 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 1,837 mg | |||
| Cholesterol | 637 mg | |||
| Complete sugar | 8 g |
Preparation steps
Warm the raisins with the white wine in a small pot. Remove from heat and let soak.
Rinse and pat dry the poulard breast. Season with salt and pepper, and fry until golden brown in hot oil from both sides.
Rinse the thyme, shake dry and place on a baking tray lined with baking paper. Lay the poulard breast over the thyme with the skin side up, and cook in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 20 minutes.
Rinse, trim and cut the scallions into 4-5 cm (approximately 2 inches) thin, long strips. Rinse, trim and cut the lettuce hearts in half.
For the salad, saute the pine nuts with the scallions in a pan in hot butter for 1-2 minutes. Add the lettuce hearts and saute, season with salt and pepper, and pour the raisin-wine mixture. Cook until tender, about 5 minutes, turning ocassionally. Season again before serving.
Cut the cooked poulard breast into strips and serve with the salad.
