Duck Breast with Apricot Filling
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 13 h.
Ready in
Calories:
481
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 481 cal. | (23 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 7 μg | (12 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.9 mg | (83 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 604 mg | (15 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 187 mg | |||
| Cholesterol | 115 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 100 grams dried Apricot
- 1 Orange (juice)
- 200 milliliters dry white wine
- 2 duck legs (each about 350 grams)
- reshly ground peppers
- 2 Tbsps clarified butter
- coarse Sea salt
- 1 Tbsp chopped Pistachio
- 1 Tbsp coarsely chopped Walnut
Preparation steps
1.
Mix apricots with orange juice and white wine. Cover and let soak overnight.
2.
Preheat oven to 200°C (approximately 400°F).
3.
Rinse duck breasts and pat dry. Place one duck breast skin side down on a work surface. Drain apricots and spread over breast. Top with second duck breast and secure with kitchen twine. Season with pepper and sear in a roasting pan in hot butter. Pour orange juice and white wine into pan and bake for 25 minutes or until duck reaches desired temperature.
4.
Season duck with salt and sprinkle with pistachios and walnuts. Remove kitchen twine, slice, pour sauce over and serve.
