Arugula Salad with Roast Duck Breast

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Arugula Salad with Roast Duck Breast
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Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
445
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie445 cal.(21 %)
Protein24 g(24 %)
Fat37 g(32 %)
Carbohydrates6 g(4 %)
Sugar added0 g(0 %)
Roughage1.2 g(4 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E2.1 mg(18 %)
Vitamin K74.5 μg(124 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin9.6 mg(80 %)
Vitamin B₆0.5 mg(36 %)
Folate48 μg(16 %)
Pantothenic acid1.3 mg(22 %)
Biotin7.9 μg(18 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C23 mg(24 %)
Potassium504 mg(13 %)
Calcium92 mg(9 %)
Magnesium40 mg(13 %)
Iron4.2 mg(28 %)
Iodine3 μg(2 %)
Zinc2.7 mg(34 %)
Saturated fatty acids9.4 g
Uric acid184 mg
Cholesterol95 mg
Complete sugar4 g

Ingredients

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

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