Duck Breast with Arugula
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
367
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 367 cal. | (17 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 106.8 μg | (178 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 503 mg | (13 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 186 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Preheat the oven to 240°C (approximately 465°F).
2.
Rinse the arugula and spin dry. Peel the onion and cut into strips. Whisk the oil, vinegar, pepper, and salt to make a vinaigrette. Rinse the duck breast, pat dry, and season with salt and pepper. Cut the skin gently, but do not mark the flesh. Fry until golden brown with the duck breasts, skin-side down for 5-7 minutes. Fry until the pores are closed. Remove, cut in half and place on a parchment-lined baking tray for 5-10 minutes. Mix the arugula with the onion rings on a plate. Drizzle with the vinaigrette and place each half of the duck breast on the salad. Serve immediately.
