Duck Breast with Mashed Sweet Potato and Pomegranate
Nutritional values
(Percentage of daily recommendation)
| Calorie | 553 cal. | (26 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 3.7 μg | (6 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.4 mg | (103 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 15.7 μg | (35 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 945 mg | (24 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 228 mg | |||
| Cholesterol | 128 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 500 grams Sweet potato
- salt
- 600 grams boneless duck legs (with skin)
- peppers
- 1 tsp clarified butter
- 1 pomegranate
- 120 milliliters milk (3.5% fat)
- 1 Tbsp butter
- 1 pinch freshly grated Nutmeg
- white peppers
Preparation steps
Preheat the oven to 120°C (approximately 250°F). Peel the sweet potatoes, cut into pieces and cook in a pot of lightly salted boiling water until knife-tender, 20-30 minutes.
Meanwhile, rinse the duck breast, pat dry and make a few cuts in the skin. Season all over with salt and pepper. Heat the clarified butter in a skillet and sear the meat on both sides until brown, then wrap in aluminum foil and bake on the middle rack of the oven until slightly pink in the center, about 15 minutes.
Halve the pomegranate, scrape out the seeds with a spoon or squeeze. In a saucepan, heat the milk with the butter. Add the sweet potatoes to the milk and mash with a potato masher. Season with salt, nutmeg and pepper. If necessary, add a little warm water so the puree is not too tight.
Divide the puree among warmed plate. Slice the duck breast cut and place on the puree. Garnish with pomegranate seeds.
