Smoked Duck Breast
(1 vote)
(1 vote)
Health Score:
89 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 12 h. 40 min.
Ready in
Calories:
435
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 435 cal. | (21 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 75.8 μg | (126 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 577 mg | (14 %) | ||
| Calcium | 34 mg | (3 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 186 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the duck
- 2 duck legs
- 6 grams Pickling salt
- 2 tsps Tea leaf
- 2 Tbsps vegetable oil
- 2 Tbsps Hoisin sauce
- 1 mixed Lettuce
- 100 grams Cherry tomatoes
- For the vinaigrette
- 1 Tbsp soy sauce
- 2 Tbsps balsamic vinegar
- 4 Tbsps olive oil
- salt (pepper)
Preparation steps
1.
Rub the duck breasts with the curing salt and set overnight in the refrigerator. Heat the tea leaves in a wok, place down a grid, place the duck breasts on the grill, cover and smoke for 15 minutes. Remove from the grill. Heat oil in a pan and fry the duck on the skin side for 5 minutes at high heat. Turn and fry the second side for 10 minutes.
2.
Sprinkle the skin with the hoisin sauce and let rest for 10 minutes. Rinse the lettuce. Rinse and halve the tomatoes and place on plates. Cook the lenses in a little salted boiling water for 10 minutes and drain. Sprinkle the lenses over the salad. For the vinaigrette, stir the ingredients to make a sauce. Cut the duck breast into thin slices and arrange on the salad. Drizzle the vinaigrette.
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