Duck Breast with Lentil Fritters
Nutritional values
(Percentage of daily recommendation)
| Calorie | 579 cal. | (28 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 70.5 μg | (118 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.7 mg | (98 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 764 mg | (19 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 14.6 g | |||
| Uric acid | 223 mg | |||
| Cholesterol | 100 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 150 grams Red Lentils
- 2 duck legs (each around 350 grams) (approximately 12 ounces)
- salt
- freshly ground peppers
- 15 grams ginger
- ground cilantro
- 2 Tbsps honey
- 1 Tbsp Pastry flour
- 3 Tbsps Coconut flakes
- 2 Tbsps Sour cream
- 1 tsp Lime juice
- 4 Tbsps soybean oil
Preparation steps
Cook the lentils in simmering water for about 15 minutes, until soft.
Preheat the oven to 120°C (approximately 250°F). Rinse the duck breasts, pat dry, score the skin in a diamond pattern and sear in a dry pan, skin-side down, until golden brown. Season with salt and pepper, flip over and cook for 1 minute. Peel the ginger, grate finely and mix with 1 pinch of coriander and the honey. Spread over the duck skin, transfer to the oven and roast for 25-30 minutes, or until cooked to your liking.
Meanwhile, drain the lentils. Transfer to a bowl, mash then mix in the flour, coconut flakes, sour cream and lime juice. Season with salt, pepper and coriander. In a nonstick skillet, heat a little oil. Add tablespoonfuls of batter to the pan, flatten and cook for 2-3 minutes, until crispy. Flip over and cook for another 2 minutes. Keep warm in the oven.
Arrange the lentil fritters and sliced duck breast on serving plates. Serve with orange sauce, if desired.
