Arugula Salad with Roast Duck Breast

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Arugula Salad with Roast Duck Breast
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Health Score:
7,0 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
268
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie268 kcal(13 %)
Protein13.64 g(14 %)
Fat22.29 g(19 %)
Carbohydrates4.35 g(3 %)
Sugar added0 g(0 %)
Roughage0.48 g(2 %)
Vitamin A36.79 mg(4,599 %)
Vitamin D0 μg(0 %)
Vitamin E0.12 mg(1 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.02 mg(2 %)
Niacin8.11 mg(68 %)
Vitamin B₆0.03 mg(2 %)
Folate12.51 μg(4 %)
Pantothenic acid0.04 mg(1 %)
Biotin0.39 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C6.92 mg(7 %)
Potassium77.17 mg(2 %)
Calcium26.38 mg(3 %)
Magnesium7.07 mg(2 %)
Iron2.6 mg(17 %)
Iodine0.22 μg(0 %)
Zinc0.11 mg(1 %)
Saturated fatty acids3.08 g
Cholesterol67.92 mg

Ingredients

for
4
Ingredients
2 duck legs (each 300 grams)
2 garlic
¼ teaspoon cayenne pepper
2 tablespoons chopped parsley
6 tablespoons olive oil
salt
freshly ground peppers
½ bunch scallions
½ teaspoon hot Mustard
4 tablespoons balsamic vinegar
1 bunch Arugula
How healthy are the main ingredients?
Arugulaolive oilparsleyMustardgarliccayenne pepper

Preparation steps

1.

Peel and press garlic. Mix garlic in a bowl with cayenne pepper and 2 tablespoons oil. Brush duck breasts with garlic mixture and let rest for 1 hour.

2.

Place duck breasts skin-side down in a hot pan and cook over medium heat for about 8 minutes, then turn, cook for another 8 minutes and season with salt and pepper. Remove from the pan and allow to cool wrapped in aluminum foil.

3.

Rinse scallions, trim and cut into thin rings. Mix mustard in a bowl with balsamic vinegar and season with salt and pepper. Gradually whisk in remaining oil and stir in scallions.

4.

Rinse arugula, trim, spin dry and arrange on four plates. Cut duck breast cut diagonally into thin slices. Place duck slices on arugula, drizzle with vinaigrette and serve.