Crispy Oat-coated Duck Breast with Red Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 744 cal. | (35 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 8.1 g | (27 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 13 mg | (108 %) | ||
| Vitamin K | 58.7 μg | (98 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13 mg | (108 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 21.7 μg | (48 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 86 mg | (91 %) | ||
| Potassium | 1,189 mg | (30 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 278 mg | |||
| Cholesterol | 164 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 2 duck legs (each about 300 grams)
- 50 grams fresh ginger
- 2 garlic cloves
- 6 Tbsps sweet-sour Chili sauce
- 4 Tbsps Light soy sauce
- 500 grams Red cabbage
- 1 Tbsp clarified butter
- 8 Tbsps red Currant juice
- 2 cloves
- 4 Tbsps Plum butter
- salt
- peppers
- 1 egg
- 1 tsp sharp Mustard
- 1 tsp grated Horseradish
- 1 Tbsp Crème fraiche
- 50 grams rolled Oats
- 50 grams whole-grain Oats
- 50 grams Pastry flour
- 6 Tbsps vegetable oil
- 1 Tbsp balsamic vinegar
Preparation steps
Remove the skin of the duck breast fillets. Cut the meat into bite-sized pieces. Peel the ginger and garlic and dice finely. Mix 4 tablespoons chili sauce with the soy sauce and half each of the garlic and ginger. Rub the duck breast pieces with the marinade. Cover and refrigerate for 3 hours.
Rinse cabbage and finely chop. Heat 1 tablespoon clarified butter and cook the remaining garlic and ginger. Add red cabbage, currant juice, remaining chili sauce and cloves and mix well. Cover and cook 45 to 60 minutes. Season with 1 to 2 tablespoons plum butter, salt and pepper.
Whisk egg with mustard, horseradish and crème fraîche. Season with salt and pepper. Mix the two oat varieties. Remove the meat from the marinade and pat dry. Coat in the flour, then in the egg and finally in the oatmeal. Heat oil in a large non-stick skillet. Cook the duck pieces for 10 to 15 minutes, turning.
Simmer the meat marinade with remaining plum butter. Season with salt, pepper and balsamic vinegar. Serve duck with the red cabbage and the sauce.
