Duck Breast with Figs and Arugula

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Duck Breast with Figs and Arugula
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Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
557
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie557 cal.(27 %)
Protein25 g(26 %)
Fat42 g(36 %)
Carbohydrates20 g(13 %)
Sugar added1 g(4 %)
Roughage2.8 g(9 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E3.2 mg(27 %)
Vitamin K63.8 μg(106 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin10 mg(83 %)
Vitamin B₆0.6 mg(43 %)
Folate48 μg(16 %)
Pantothenic acid1.6 mg(27 %)
Biotin13.7 μg(30 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C16 mg(17 %)
Potassium716 mg(18 %)
Calcium118 mg(12 %)
Magnesium60 mg(20 %)
Iron4.5 mg(30 %)
Iodine4 μg(2 %)
Zinc2.8 mg(35 %)
Saturated fatty acids10.2 g
Uric acid197 mg
Cholesterol95 mg
Complete sugar19 g

Ingredients

for
4
Ingredients
2 duck legs (about 300 grams or approximately 10 ounces)
salt
freshly ground peppers
8 Figs
2 handfuls Arugula
4 Tbsps white balsamic vinegar
1 Tbsp dark balsamic vinegar
1 tsp spicy Mustard
1 tsp honey
8 Tbsps olive oil
How healthy are the main ingredients?
Arugulaolive oilMustardhoneysaltFigs

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F).

2.

Rinse the duck breasts, pat dry and cut a diamond shape into the skin. Season with salt and pepper, then fry in a pan with skin side down for about 5 minutes until golden brown, Flip and cook briefly on the other side. Place on the top rack of the preheated oven (with a drip pan below) for about 15 minutes. Remove from the oven, wrap in aluminum foil and let rest for about 5 minutes.

3.

Meanwhile, rinse the figs, pat dry, cut into slices and arrange decoratively on plates. Rinse the arugula, and cut into smaller pieces if necessary. Place a mound of arugula over the figs. 

4.

Mix both balsamic vinegars with the mustard, honey and oil, and season with salt and pepper. Drizzle the dressing over the salad.

5.

Slice the duck breasts and serve over the salad.

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