Duck Breast with Lentil Fritters

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Duck Breast with Lentil Fritters
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Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
304
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie304 kcal(14 %)
Protein17.22 g(18 %)
Fat18.51 g(16 %)
Carbohydrates19.31 g(13 %)
Sugar added8.62 g(34 %)
Roughage3.42 g(11 %)
Vitamin A10.36 mg(1,295 %)
Vitamin D0 μg(0 %)
Vitamin E0.05 mg(0 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.04 mg(4 %)
Niacin8.92 mg(74 %)
Vitamin B₆0.08 mg(6 %)
Folate68.62 μg(23 %)
Pantothenic acid0.26 mg(4 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C2.7 mg(3 %)
Potassium165.13 mg(4 %)
Calcium23.75 mg(2 %)
Magnesium15.42 mg(5 %)
Iron3.57 mg(24 %)
Zinc0.51 mg(6 %)
Saturated fatty acids4.86 g
Cholesterol72.92 mg

Ingredients

for
4
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 tablespoons honey
1 tablespoon Pastry flour
3 tablespoons Coconut flakes
2 tablespoons Sour cream
1 teaspoon Lime juice
4 tablespoons soybean oil
How healthy are the main ingredients?
LentilSour creamsoybean oilhoneygingersalt

Preparation steps

1.

Cook the lentils in simmering water for about 15 minutes, until soft.

2.

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. 

3.

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.

4.

Arrange the lentil fritters and sliced duck breast on serving plates. Serve with orange sauce, if desired.