Duck Breast Crepes with Orange Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 956 cal. | (46 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 64 g | (55 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 10.8 g | (36 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 9 mg | (75 %) | ||
| Vitamin K | 18.9 μg | (32 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 16.2 mg | (135 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 141 μg | (47 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 26.9 μg | (60 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 121 mg | (127 %) | ||
| Potassium | 1,323 mg | (33 %) | ||
| Calcium | 218 mg | (22 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 27.5 g | |||
| Uric acid | 361 mg | |||
| Cholesterol | 293 mg | |||
| Complete sugar | 30 g |
Ingredients
- Ingredients
- 100 grams Pastry flour
- 2 eggs
- 200 milliliters milk
- vegetable oil
- 1 pinch salt
- clarified butter (for frying)
- 250 grams small carrots
- 250 grams Snow peas
- 2 Tbsps butter
- salt
- freshly ground peppers
- 2 duck legs about 300 gr (approximately 10 ounces)
- 4 Oranges
- 250 milliliters Veal stock
- organic Oranges (zested)
- 50 grams cold butter
- 2 Tbsps Cointreau
Preparation steps
For the crepes: mix flour, eggs, milk and salt to form a smooth dough. Let rest 30 minutes.
For the vegetables: rinse carrots and snow peas. Blanch by dropping in boiling salted water for about 2 minutes and then immersing in cold water to halt the cooking.
For the duck: Preheat oven to 180°C (approximately 350°F).
Score the duck on the skin side and then season with salt and pepper. Sear skin-side down in a little oil until brown, then reduce the heat and sear the other side.
Place the duck in the oven for about 12 minutes.
For the sauce: squeeze the juice from the oranges into a saucepan. Cook over medium heat until reduced by half.
Heat the butter in a frying pan and fry the crepes very thin. Cut into rounds if desired and keep warm.
Remove the duck from the oven, wrap in aluminum foil and let rest.
Pour the veal stock into the reduced orange juice and reduce again.
Melt 2 tablespoons of butter in a pan and toss the carrots and snow peas. Season with salt and pepper.
Stir the cold butter and orange peel into the stock and juice sauce. Add the salt, pepper and Cointreau to taste.
Slice the duck and top with sauce. Serve with crepes and vegetables on warmed plates.
