Duck Breast with Melon and Orange Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 467 cal. | (22 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 12 μg | (20 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 11.3 mg | (94 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 139 μg | (46 %) | ||
| Pantothenic acid | 5.1 mg | (85 %) | ||
| Biotin | 19.8 μg | (44 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 109 mg | (115 %) | ||
| Potassium | 1,188 mg | (30 %) | ||
| Calcium | 139 mg | (14 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 255 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 32 g |
Ingredients
- Ingredients
- 2 duck legs (ready to cook, with skin, á 350 g)
- 3 organic Oranges (juice)
- salt
- cayenne pepper
- 1 Tbsp olive oil
- 1 Melon (such as Galia melon or muskmelon)
- ½ Cucumber
- 2 Romaine lettuce
Preparation steps
Preheat the oven to 120°C (approximately 250°F). Cook the duck breasts in a dry pan until golden brown on the skin side. Turn, cook 1 minute on the other side and roast in preheated oven 40-45 minutes until pink.
Deglaze the pan with the orange juice. Bring to boil and let it boil for 2-3 minutes. Season with salt and cayenne pepper. Stir in 1 tablespoon olive oil.
Rinse the romaine lettuce, spin dry and cut crosswise into strips. Leave the small leaves whole. Halve the melon, remove seeds, peel and cut into 12 thin wedges. Peel the cucumber and cut into thin slices.
Remove the duck breasts from the oven, let rest briefly and cut into thin slices. Slightly salt. Arrange the slices of melon with romaine strips, cucumber slices and duck breast on a plate and serve drizzled with the orange sauce.
