Duck Breast with Celery Salad and Pears
(Percentage of daily recommendation)
| Calorie | 390 cal. | (19 %) | ||
| Protein | 19.72 g | (20 %) | ||
| Fat | 22.29 g | (19 %) | ||
| Carbohydrates | 29.11 g | (19 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 4.99 g | (17 %) |
| Vitamin A | 89.77 mg | (11,221 %) | ||
| Vitamin D | 0.63 μg | (3 %) | ||
| Vitamin E | 2.28 mg | (19 %) | ||
| Vitamin B₁ | 0.05 mg | (5 %) | ||
| Vitamin B₂ | 0.08 mg | (7 %) | ||
| Niacin | 8.66 mg | (72 %) | ||
| Vitamin B₆ | 0.15 mg | (11 %) | ||
| Folate | 12.53 μg | (4 %) | ||
| Pantothenic acid | 0.33 mg | (6 %) | ||
| Biotin | 0.28 μg | (1 %) | ||
| Vitamin B₁₂ | 0.01 μg | (0 %) | ||
| Vitamin C | 14.05 mg | (15 %) | ||
| Potassium | 498.81 mg | (12 %) | ||
| Calcium | 146.77 mg | (15 %) | ||
| Magnesium | 21.75 mg | (7 %) | ||
| Iron | 3.14 mg | (21 %) | ||
| Iodine | 1.2 μg | (1 %) | ||
| Zinc | 0.36 mg | (5 %) | ||
| Saturated fatty acids | 3.23 g | |||
| Cholesterol | 77.72 mg |
Ingredients
- 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)
Preparation steps
Rinse the duck breasts and pat dry. Make diamond cuts over the skin side using a sharp knife.
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.
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.
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.