Duck Breast with Oranges
Nutritional values
(Percentage of daily recommendation)
| Calorie | 604 cal. | (29 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 7.2 μg | (12 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.5 mg | (129 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 873 mg | (22 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 17.8 g | |||
| Uric acid | 302 mg | |||
| Cholesterol | 153 mg | |||
| Complete sugar | 12 g |
Preparation steps
Preheat oven to 140°C (approximately 300°). Rinse duck breasts, pat dry, season with salt and pepper and cook each on skin side until golden brown in a dry and hot pan. Flip and cook for 1 more minute, remove from pan and place on a greased baking sheet. Bake for about 25 minutes.
Rinse rosemary, shake dry, remove needles from stems and finely chop. Rinse oranges in hot water, pat dry, finely grate zest and squeeze juice.
Rinse potatoes and cut into thin slices. Saute in same pan duck breasts were cooked in until golden brown. Remove and deglaze drippings with orange juice and stock. Mix in orange zest and rosemary. Boil mixture down and season with salt, pepper and honey.
Cut oranges into slices and arrange with potato slices on a plate. Remove duck breasts from oven, let rest briefly, cut into slices and place on top of oranges and potatoes. Drizzle with sauce and serve with rosemary sprinkled on top.
