Duck Breast with Coconut-orange Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 359 cal. | (17 %) | ||
| Protein | 17.59 g | (18 %) | ||
| Fat | 13.5 g | (12 %) | ||
| Carbohydrates | 46.36 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
| Vitamin A | 57.59 mg | (7,199 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.22 mg | (10 %) | ||
| Vitamin B₁ | 0.22 mg | (22 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 9.29 mg | (77 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 98.37 μg | (33 %) | ||
| Pantothenic acid | 0.92 mg | (15 %) | ||
| Biotin | 1.31 μg | (3 %) | ||
| Vitamin B₁₂ | 0.01 μg | (0 %) | ||
| Vitamin C | 86.62 mg | (91 %) | ||
| Potassium | 670.15 mg | (17 %) | ||
| Calcium | 77.03 mg | (8 %) | ||
| Magnesium | 41.95 mg | (14 %) | ||
| Iron | 3.22 mg | (21 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 8.96 g | |||
| Cholesterol | 76.22 mg |
Ingredients
- Ingredients
- 2 duck legs (each about 300 grams)
- salt
- freshly ground peppers
- 4 Oranges
- 125 milliliters Chicken broth
- 125 milliliters unsweetened Coconut milk (Canned; Asia shops)
- 2 pomegranates
- 1 Tbsp butter
- 2 Tbsps light sauce thickener
- cayenne pepper
- 2 Tbsps fresh Coriander
Preparation steps
Rinse duck breasts, pat dry and rub with salt and pepper. Place with skin side down in a pan and cook about 15 minutes over medium heat.
Drain the duck fat down to 1-2 tablespoons. Cook duck breasts over low heat for another 15-20 minutes.
Squeeze 2 oranges and collect the juice. Gradually combine the orange juice, the broth and the coconut milk.
Peel the remaining oranges and cut into slices.
Cut the pomegranates in half and remove the cores.
Briefly sauté the orange slices and pomegranate seeds in hot butter.
Thicken the sauce with the cornstarch. Season with salt and cayenne pepper to taste.
Cayenne pepper, to taste.
Cut the duck breasts into slices and top with the sauce, the orange slices and the pomegranate seeds.
Garnish with coriander leaves.
Serve with rice.
