Duck Breast with Oranges, Spinach and Noodles
Nutritional values
(Percentage of daily recommendation)
| Calorie | 782 cal. | (37 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 159.2 μg | (265 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.7 mg | (114 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 887 mg | (22 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 18.7 g | |||
| Uric acid | 269 mg | |||
| Cholesterol | 133 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 2 duck legs (each about 350 grams)
- salt
- freshly ground peppers
- 2 Tbsps chopped fresh parsley
- 300 grams Tagliatelle
- 1 whole Orange
- 1 onion
- 150 grams fresh Spinach
- 60 grams diced, smoked Pancetta
- 150 milliliters Whipped cream
Preparation steps
Preheat the oven to 100°C (approximately 225°F) convection.
Rinse the duck breasts, pat dry and score the skin with a knife into diamond shapes. Sprinkle with salt and pepper, and brown about 5 minutes in a hot pan on the skin side. Turn over, cook briefly and place on a parchment paper-lined baking sheet. Sprinkle with the parsley and cook 30-35 minutes in preheated oven until pink.
Cook the pasta in boiling salted water until al dente.
Meanwhile peel the orange, making sure to remove the white pith, remove the fruit from the membraines, chop and squeeze the remains.
Peel the onion and finely chop. Rinse the spinach, pick through, trim, blanch in boiling salted water, drain, rinse with cold water, squeeze well and coarsely chop.
Sauté the bacon and the onion in the duck drippings in the pan. Deglaze with 2 tablespoons orange juice and the cream. Season with salt and pepper and let simmer slightly for about 5 minutes over medium heat. Then add the orange segments and the spinach and season again.
Drain the pasta.
Remove the duck breasts from the oven, let them rest briefly and cut into slices.
Serve the pasta with the sauce on plate and arrange the duck slices on top. Serve immediately.
