Duck Breast with Oranges
Nutritional values
(Percentage of daily recommendation)
| Calorie | 469 cal. | (22 %) | ||
| Protein | 58.5 g | (60 %) | ||
| Fat | 14.53 g | (13 %) | ||
| Carbohydrates | 25.86 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.06 g | (17 %) |
| Vitamin A | 47.73 mg | (5,966 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.36 mg | (20 %) | ||
| Vitamin B₁ | 0.15 mg | (15 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 34.57 mg | (288 %) | ||
| Vitamin B₆ | 0.18 mg | (13 %) | ||
| Folate | 56.71 μg | (19 %) | ||
| Pantothenic acid | 0.45 mg | (8 %) | ||
| Biotin | 6.69 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 84.02 mg | (88 %) | ||
| Potassium | 400.04 mg | (10 %) | ||
| Calcium | 100.36 mg | (10 %) | ||
| Magnesium | 33.53 mg | (11 %) | ||
| Iron | 9.56 mg | (64 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 0.38 mg | (5 %) | ||
| Saturated fatty acids | 2.39 g | |||
| Cholesterol | 286 mg |
Ingredients
- Ingredients
- 800 grams duck legs
- 4 Oranges
- 1 can Apricot (420 grams)
- 2 onions
- 2 Tbsps sliced almonds
- salt
- freshly ground peppers
- 2 vegetable oil
- 200 milliliters Vegetable broth
- 1 tsp cornstarch
- 2 Tbsps scallions
Preparation steps
Peel oranges thoroughly with a sharp knife and remove all white skins. Cut orange fillets from the partitions. Collect resulting orange juice. Drain apricots and cut into quarters. Also collect resulting apricot juice.
Peel onions, cut in half lengthwise and cut into wedges.
Repeatedly carve duck breasts on the skin side at an angle and season with salt and pepper.
Heat oil over high heat in a pan and fry duck breasts skin-side down. Turn duck breast over and cook in a preheated 200°C (approximately 400°F) oven for about 15 minutes. Turn again and cook for 10 more minutes.
Remove duck breasts from the roasting pan and keep warm.
Fry onions in frying fat, add broth, orange juice and apricot juice and boil liquid until reduced by half. Mix cornstarch in a bowl with a little water until smooth, add to the roasting pan, stir and boil the sauce until thick.
Add chives, almonds, orange segments and apricots to the roasting pan and heat everything.
To serve, cut duck breasts into slices, arrange on plates and drizzle orange over top.
