Duck Breast with Lentils and Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 528 cal. | (25 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.8 g | (36 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 164.7 μg | (275 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.2 mg | (110 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 199 μg | (66 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 952 mg | (24 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 8.2 mg | (55 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 265 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 500 grams Napa cabbage
- 150 grams Lentils
- 50 grams Red Lentils
- 1 onion (and Orange)
- 4 Tbsps vegetable oil
- 200 milliliters vegetable stock
- Salt, freshly ground pepper
- 2 duck legs (250g)
Preparation steps
Rinse the cabbage and chop coarsely. Cover the lentils with water and cook for 30 minutes.
Place the duck breast (skin side down) in a hot pan to brown. Turn and brown the other side. Place the duck breast fillets in an ovenproof dish (skin side up). Cook in a preheated oven at 175°C (approximately 350°F) for 18-20 minutes.
Peel the onion and dice. Rinse the orange and cut the peel with a peeler. Cut the orange peel into thin strips and juice the orange. Heat the oil in a Dutch oven. Saute the cabbage and orange peel briefly. Add the vegetable stock and cook uncovered for 15 minutes. Add the orange juice. 5 minutes before the end of the cooking time, cover the red lentils with water and cook.
Season the lentils with salt and pepper. Drain and mix with the cabbage. Season to taste. Slice the duck breast and serve together with the lentils and cabbage.
