Duck Breast
Nutritional values
(Percentage of daily recommendation)
| Calorie | 424 cal. | (20 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin K | 4.5 μg | (8 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.5 mg | (96 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 494 mg | (12 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 226 mg | |||
| Cholesterol | 122 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 2 duck legs (each about 300 g)
- salt
- freshly ground pepper
- 250 grams Pineapple
- 4 Tbsps Grappa (as needed)
- 400 milliliters chicken stock
- 2 tsps pickled, green peppercorns
- 2 tsps cornstarch
- lemon juice
- 1 pinch sugar
Preparation steps
Rinse duck breast fillets and pat dry. Season with salt and pepper. Cut pineapple into small pieces. Heat a dry pan and place duck breast fillets skin side down and brown. Turn and cook other side. Place duck breast fillets in an ovenproof dish and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) and cook for 20 minutes.
Pour out fat from pan. Add grappa to taste to make a gravy. Pour chicken stock into pan and bring to a boil. Add pickled peppercorns. Mix cornstarch with a little cold water and stir into sauce to thicken. Stir for 1-2 minutes. Add pineapple and season with salt, lemon juice and sugar to taste.
Remove duck breast fillets from oven and let rest for 5 minutes. Stir gravy into sauce. Cut duck breast and serve with sauce.
