Seared Duck Breasts with Gorgonzola Sauce
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
575
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 575 cal. | (27 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.1 g | (0 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 3 μg | (5 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.8 mg | (90 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 492 mg | (12 %) | ||
| Calcium | 277 mg | (28 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 22.8 g | |||
| Uric acid | 177 mg | |||
| Cholesterol | 162 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the duck breasts
- 2 duck legs (each about 400 grams)
- salt
- freshly ground peppers
- 1 Tbsp clarified butter
- For the gorgonzola sauce
- 1 shallot
- 1 Tbsp vegetable oil
- salt
- white peppers
- Nutmeg
- 50 milliliters white wine
- 125 grams Whipped cream
- 150 grams Gorgonzola
Preparation steps
1.
For the duck breasts: Rinse and pat dry duck breasts, season with salt and pepper. Heat clarified butter in a pan and sear duck breasts on high heat, skin side down, for about 10 minutes. Turn over and cook for about 8 minutes more. Remove from pan, wrap in aluminum foil and let rest for at least 10 minutes.
2.
For the sauce: peel shallot and chop very finely. Heat oil in a pan and saute shallot until soft, add white wine and reduce to about half. Add cream, bring to a boil and season with salt, pepper and nutmeg. Crumble cheese and melt in hot sauce. Drizzle sauce over duck breasts and sprinkle with freshly ground pepper. Serve.
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