Duck breast with mushrooms
(Percentage of daily recommendation)
| Calorie | 302 cal. | (14 %) | ||
| Protein | 12.59 g | (13 %) | ||
| Fat | 23.29 g | (20 %) | ||
| Carbohydrates | 9.25 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.27 g | (8 %) |
| Vitamin A | 209.65 mg | (26,206 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.74 mg | (6 %) | ||
| Vitamin B₁ | 0.19 mg | (19 %) | ||
| Vitamin B₂ | 0.21 mg | (19 %) | ||
| Niacin | 3.75 mg | (31 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 14.67 μg | (5 %) | ||
| Pantothenic acid | 0.51 mg | (9 %) | ||
| Biotin | 0.71 μg | (2 %) | ||
| Vitamin B₁₂ | 0.43 μg | (14 %) | ||
| Vitamin C | 9.31 mg | (10 %) | ||
| Potassium | 210.2 mg | (5 %) | ||
| Calcium | 51.11 mg | (5 %) | ||
| Magnesium | 18.98 mg | (6 %) | ||
| Iron | 2.88 mg | (19 %) | ||
| Iodine | 8.12 μg | (4 %) | ||
| Zinc | 0.51 mg | (6 %) | ||
| Saturated fatty acids | 13.96 g | |||
| Cholesterol | 103.52 mg |
Ingredients
- Ingredients
- 2 Wild duck (each about 300 grams)
- 500 grams button Mushroom
- 3 sprigs thyme
- 1 shallot
- 2 Tbsps butter
- salt
- peppers
- 1 pinch ground allspice
- 40 grams dried Cranberry
- 50 milliliters Red wine
- 200 milliliters Whipped cream
- 1 tsp cornstarch (as desired)
Preparation steps
Preheat the oven to 120°C (approximately 250°F).
Rinse the duck breasts and pat dry. Diamond cut the skin side. Heat the oil in a pan, add the meat with the skin side down. Cook about 6 minutes over low heat until crispy. Turn and cook another 2 minutes. Place in an ovenproof baking dish and bake 45-55 minutes.
Rinse the mushrooms and cut into quarters. Rinse the thyme and chop finely. Peel the shallot, chop finely and sauté in butter. Add the mushrooms and thyme and sauté over low heat about 10 minutes, turning occasionally. Season with salt, pepper and allspice.
Remove the duck breasts from the oven. Sauté the cranberries in the pan drippings gravy with 1 tsp butter. Add the wine and cream. Season to taste and thicken as desired with cold water and cornstarch. Cut the duck breast in pieces, arrange on plates. Serve with the sauce and mushrooms.