Roast Wild Duck Breast with Blackberries and Pears
Healthy, because
Even smarter
Nutritional values
Wild duck breast is a low-fat matter in comparison to conventional duck meat; in addition, it has a higher protein content. This is an important factor, especially for fitness fans, because protein is needed for muscle building. Wild duck breast is also rich in magnesium for a healthy nervous system and for the muscles.
If you can't get fresh blackberries, it also makes a delicious sauce from frozen blackberries - instead of tossing the blackberries in the sauce as described, puree them with the roast reduction of the wild duck breast, bring everything to the boil and then season to taste with honey and butter.
(Percentage of daily recommendation)
| Calorie | 289 cal. | (14 %) | ||
| Protein | 17.77 g | (18 %) | ||
| Fat | 9.77 g | (8 %) | ||
| Carbohydrates | 27.91 g | (19 %) | ||
| Sugar added | 1.44 g | (6 %) | ||
| Roughage | 6.78 g | (23 %) |
| Vitamin A | 77.05 mg | (9,631 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.93 mg | (8 %) | ||
| Vitamin B₁ | 0.37 mg | (37 %) | ||
| Vitamin B₂ | 0.32 mg | (29 %) | ||
| Niacin | 7.34 mg | (61 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 43.37 μg | (14 %) | ||
| Pantothenic acid | 0.86 mg | (14 %) | ||
| Biotin | 0.47 μg | (1 %) | ||
| Vitamin B₁₂ | 0.64 μg | (21 %) | ||
| Vitamin C | 21.49 mg | (23 %) | ||
| Potassium | 513.7 mg | (13 %) | ||
| Calcium | 37.04 mg | (4 %) | ||
| Magnesium | 43.28 mg | (14 %) | ||
| Iron | 4.52 mg | (30 %) | ||
| Zinc | 1.08 mg | (14 %) | ||
| Saturated fatty acids | 4.72 g | |||
| Cholesterol | 79.17 mg |
Preparation steps
Preheat the oven to 120°C (approximately 250°F).
Rinse the duck breasts, pat dry and cut a diamond-shaped pattern in the skin. Season on all sides with salt, pepper, allspice and cloves. Cook on the skin side in a hot pan until golden brown, about 5 minutes. Remove from the pan and place on the oven rack. Cook in the oven with a drip pan underneath and leave until done, 25-30 minutes.
Rinse the pears and cut into wedges. Drain the fat from the pan and cook the pears in the browned bits on the cut surfaces. Remove and add to the meat in the oven. Deglaze the pan drippings with the wine and let boil down a little. Rinse the blackberries if necessary and add to the sauce in the pan with the butter and the honey. Season with salt and pepper.
Remove the duck from the oven, let it rest for a moment, then slice and serve with sauce.
