Duck Breast with Figs, Pear and Mustard Vinaigrette
Nutritional values
(Percentage of daily recommendation)
| Calorie | 459 cal. | (22 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 13.9 μg | (23 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.9 mg | (83 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 784 mg | (20 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 206 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 2 duck legs
- 150 grams lamb's lettuce
- salt
- freshly ground peppers
- 4 Tbsps olive oil
- 2 Tbsps White vinegar
- 4 centiliters sherry
- 1 tsp Fig mustard
- 1 tsp honey
- 1 Pear
- 1 carrot
- 4 Figs
Preparation steps
Preheat the oven to 120°C (approximately 250°F). Rinse the duck breasts and pat dry. With a sharp knife, cut a diamond pattern in the skin without cutting through to the flesh. Season with salt and pepper and saute skin-side down in a skillet over medium heat until the skin is golden brown, about 4 minutes. Reserve the pan drippings. Place on a rack over a drip pan and roast skin-side up the until pink on the inside, about 25 minutes.
Rinse and spin dry the lettuce.
Peel pear and carrot and chop finely. Peel the figs and cut into small cubes. Add the carrots to the pan the duck cooked in and saute until tender. Add the pears and figs and deglaze with sherry. Transfer to a bowl and add the vinegar, olive oil, fig mustard and honey. Season with salt and pepper and toss well.
Remove the duck breasts from the oven, let rest briefly. Spoon the salad onto plates, slice the duck breasts, lay on top and serve drizzled with the sauce.
