Duck Breast with Marsala
Nutritional values
(Percentage of daily recommendation)
| Calorie | 713 cal. | (34 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 9.8 μg | (16 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 14.2 mg | (118 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 669 mg | (17 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 262 mg | |||
| Cholesterol | 105 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 2 duck legs about 150 grams each (approximately 5 ounces)
- salt
- 1 stalk Celery
- 3 centimeters ginger
- 2 garlic cloves
- 100 milliliters Marsala wine
- 150 milliliters chicken stock
- 1 tsp cornstarch
- 2 Tbsps soy sauce
- Chili powder
- 400 grams Tagliatelle
Preparation steps
Preheat the oven to 120°C (approximately 250°F).
Rinse the duck breasts and pat dry. Score the skin. Season with salt and sear on the skin side in a hot pan over medium heat about 5 minutes. Turn, fry briefly, remove from the pan and place into a roasting pan (including drip pan). Cook in the oven about 30 minutes. Pour the fat from the pan.
Rinse and finely chop the celery. Set the greens aside for garnish. Peel and finely chop the ginger and garlic. Add the ginger, garlic and celery to the pan and saute briefly. Deglaze with the Marsala and the stock and simmer for about 10 minutes. Mix the cornstarch with 2 tablespoons of water and stir into the pot to bind the sauce. Season with soy sauce and chili powder.
Cook the pasta in salted water until al dente.
Remove the duck breast fillets from the oven, let rest briefly and cut into slices. Put the drained pasta into bowls and place the duck slices on it. Pour the sauce over it and serve garnished with celery leaves.
