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
2
Duck breast fillets (each around 350 grams) (approximately 12 ounces)
freshly ground Pepper
15 grams
ground Cilantro
2 tablespoons
1 tablespoon
3 tablespoons
2 tablespoons
1 teaspoon
4 tablespoons

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.