Braised Apple Duck Breast
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Calories:
492
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 492 cal. | (23 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.1 g | (24 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 191.2 μg | (319 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 18.5 μg | (41 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 94 mg | (99 %) | ||
| Potassium | 927 mg | (23 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 227 mg | |||
| Cholesterol | 121 mg | |||
| Complete sugar | 24 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Green cabbage
- 40 grams clarified butter
- 3 red onions
- salt
- peppers
- 200 milliliters Vegetable broth
- 2 Star anise
- 1 Cinnamon stick
- Organic lemon zest
- 4-6 tablespoons lemon juice
- 1-2 tablespoons sugar
- 2 duck legs (about 300 grams or 10.6 ounces)
- 2 red Apple
- 5 sprigs thyme
Preparation steps
1.
Preheat oven to 200°C (approximately 400°F). Quarter cabbage, remove stalk and shred. Peel and thinly slice onions. Heat butter in a pan and add cabbage. Add onions, sauté briefly and season well with salt and pepper.
2.
Deglaze with broth. Add star anise, cinnamon stick, lemon peel and juice and sugar. Cover and simmer for 30 minutes.
Meanwhile, sear duck breast, skin-side down, in a dry pan for 3 minutes. Flip and place in an oven and roast for 15-20 minutes. Remove and let rest for 5 minutes, then season with pepper and salt.
3.
Peel, quarter, core and thinly slice apples. Add to cabbage and cook for 5 minutes. Pluck thyme leaves from stems and add to cabbage.
Remove duck from pan, slice and serve with cabbage.
