Duck Breast on Arugula Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 484 cal. | (23 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 64.5 μg | (108 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 591 mg | (15 %) | ||
| Calcium | 176 mg | (18 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 187 mg | |||
| Cholesterol | 103 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 2 duck legs (each 300 grams)
- 2 garlic cloves
- ¼ tsp cayenne pepper
- 6 Tbsps olive oil
- salt
- freshly ground peppers
- ½ tsp hot Mustard
- 4 Tbsps balsamic vinegar
- 1 bunch Arugula
- 250 grams Cherry tomatoes
- 40 grams Parmesan
Preparation steps
Peel and press garlic. Mix garlic in a bowl with cayenne pepper and 2 tablespoons oil. Rub duck breast with garlic mixture, cover and let rest for 1 hour.
Lay duck breasts skin-side down in a hot pan and cook over medium heat for about 8 minutes, then turn and cook for another 8 minutes and season with salt and pepper. Remove duck from the pan, wrap in aluminum foil and let rest.
Mix mustard in a bowl with balsamic vinegar and season with salt and pepper. Gradually add remaining oil to the bowl while beating mixture with a whisk.
Rinse tomatoes, pat dry and cut into wedges.
Rinse arugula, trim and spin dry. Arrange arugula and tomatoes on four plates and drizzle with the vinaigrette. Cut duck breast diagonally into slices and place on arugula. Slice Parmesan cheese with a vegetable peeler into thin slices and sprinkle over the salad. Serve immediately.
