Roast Duck Breast with Wine Sauce
(3 votes)
(3 votes)
Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
701
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 701 cal. | (33 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 0.7 g | (2 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.1 mg | (1 %) | ||
| Vitamin K | 6 μg | (10 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.3 mg | (161 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 885 mg | (22 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 8.1 mg | (54 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 16.9 g | |||
| Uric acid | 370 mg | |||
| Cholesterol | 201 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 duck legs (ready for cooking, á 250 g)
- salt
- freshly ground peppers
- 5 small shallots
- 1 garlic clove
- 300 milliliters dry Red wine
- 150 milliliters duck stock
- 40 grams dark Chocolate
- 1 Tbsp balsamic vinegar
Preparation steps
1.
Preheat the oven to 100°C (approximately 225°F).
2.
Rinse duck, pat dry and fry skin-side down in a pan for about 5 minutes until golden brown. Flip duck over briefly and then place on a baking sheet lined with parchment paper. Bake in preheated oven for 30-35 minutes.
3.
Meanwhile peel shallots, cut into thin rings and fry in the frying pan. Peel garlic, chop finely and sauté. Deglaze the pan with red wine a broth and simmer for 30 minutes over medium heat. Finely grate chocolate, melt in the sauce while stirring and season with salt, pepper and vinegar.
4.
Remove duck breasts from the oven, let rest briefly, slice and arrange on warmed plates. Serve with the sauce.
