Duck Breast with Pepper Sauce and Caramelized Apples
Nutritional values
(Percentage of daily recommendation)
| Calorie | 707 cal. | (34 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 20.1 μg | (34 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.2 mg | (118 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 22.2 μg | (49 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 850 mg | (21 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 298 mg | |||
| Cholesterol | 151 mg | |||
| Complete sugar | 36 g |
Ingredients
- For the duck breast
- 3 duck legs (medium-sized)
- cold pressed olive oil
- 100 milliliters Apple juice
- 75 milliliters Cider
- 2 Tbsps green peppers (jarred)
- ½ Orange (the juice)
- 2 tsps cornstarch
- salt
- freshly ground peppers
- 4 large tart Apple
- 1 lemon (the juice)
- butter
- powdered sugar
Preparation steps
Core the apples, cut into 1.5cm (about 1-inch) thick slices and sprinkle with the lemon juice. Make cross hatch cuts into the skin of the duck breasts, then place on a large plate, sprinkle with 1-2 tablespoons olive oil and season with salt and pepper. Cover with plastic wrap and let stand 10 minutes. Place the duck skin-side down in a large pan over medium heat and saute 7-10 minutes, then season with a little salt and pepper and saute 4-5 minutes. Remove from the pan and keep warm. Pour the hard cider and apple juice into the hot pan scraping up any browned bits and simmer 5-10 minutes until syrupy, stirring frequently. Add the green pepper and the orange juice and season with salt.
Melt 1-2 tablespoons butter in a second pan and gently saute the apple slices over low heat, turning 1-2 times. Sprinkle with 1-2 teaspoons powdered sugar and cook until slightly caramelized on both sides. Slice the duck breasts and serve with the caramelised apple slices on warmed plates. Drizzle 1-2 tablespoons of sauce over each and serve immediately.
