Duck Breast with Celery Salad and Pears

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Duck Breast with Celery Salad and Pears
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
390
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie390 cal.(19 %)
Protein19.72 g(20 %)
Fat22.29 g(19 %)
Carbohydrates29.11 g(19 %)
Sugar added1.05 g(4 %)
Roughage4.99 g(17 %)
Vitamin A89.77 mg(11,221 %)
Vitamin D0.63 μg(3 %)
Vitamin E2.28 mg(19 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.08 mg(7 %)
Niacin8.66 mg(72 %)
Vitamin B₆0.15 mg(11 %)
Folate12.53 μg(4 %)
Pantothenic acid0.33 mg(6 %)
Biotin0.28 μg(1 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C14.05 mg(15 %)
Potassium498.81 mg(12 %)
Calcium146.77 mg(15 %)
Magnesium21.75 mg(7 %)
Iron3.14 mg(21 %)
Iodine1.2 μg(1 %)
Zinc0.36 mg(5 %)
Saturated fatty acids3.23 g
Cholesterol77.72 mg

Ingredients

for
4
Ingredients
2 duck legs (ready to cook, about 350 grams)
3 Tbsps Canola oil
300 grams Celery root
200 grams Yogurt (0.1% fat)
2 Tbsps Whipped cream
1 pinch sugar
salt
3 Tbsps Fruit Vinegar
2 Pear
2 Tbsps lemon juice
freshly ground peppers
50 grams Walnut
lamb's lettuce (for garnish)
How healthy are the main ingredients?
WalnutWhipped creamsugarsaltPear

Preparation steps

1.

Rinse the duck breasts and pat dry. Make diamond cuts over the skin side using a sharp knife.

2.

Heat canola oil in a pan, add the duck breasts with the skin side down, and fry until crispy for about 6 minutes over low heat. Turn the duck breasts and fry for another 2 minutes. Remove the duck breasts from the pan, place in a heat-resistant baking dish, and bake in a preheated oven at 120°C (fan: 100°C, gas mark 1) (approximately 250°F) for 45-55 minutes.

3.

For the celery salad, brush the celery and cut with a food processor into fine strips. Mix the celery with the yoghurt and the cream. Season with salt and add the fruit vinegar.

Rinse the pears and cut into cubes. Drizzle with the lemon juice.

4.

Let the finished duck stand briefly, season with salt and pepper, and cut across the meat into slices.

Spread the celery salad on plate, and sprinkle the pears and walnuts over. Put the meat on top and serve garnished with mache lettuce.

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