Arugula Salad with Roast Duck Breast
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 445 cal. | (21 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 74.5 μg | (124 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 504 mg | (13 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 184 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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
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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