Duck Breast with Pineapple Cabbage
Duck Breast with Pineapple Cabbage - Fine duck filet with fruity red cabbage: Ideal winter food for the family
Healthy, because
Even smarter
Nutritional values
Red cabbage is particularly rich in vitamin C and thus strengthens the immune system. The tender duck breast is rich in vitamin B6, which helps children grow.
In case smaller children eat with us: It is better to leave out the hot spices (pul beaver and ginger) and instead season with sweet paprika powder.
(Percentage of daily recommendation)
| Calorie | 600 cal. | (29 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 20.1 mg | (168 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 17.7 μg | (39 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 1,584 mg | (40 %) | ||
| Calcium | 196 mg | (20 %) | ||
| Magnesium | 123 mg | (41 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 407 mg | |||
| Cholesterol | 101 mg |
Ingredients
- Ingredients
- 2 Tbsps Canola oil
- 2 slices fresh Pineapple (peeled, about 200 grams)
- ¼ Red cabbage (about 600 grams)
- 1 pc fresh ginger (about 10 grams)
- salt
- peppers
- 2 duck legs (each about 300 grams)
- 1 tsp Aleppo pepper
- 2 lbs potatoes
- 1 cup Buttermilk
- Nutmeg
Kitchen utensils
Preparation steps
Grease a shallow baking dish (about 30 x 20 cm) (approximately 12 x 8 inches) with 1 tablespoon oil. Cut pineapple into cubes.
Rinse cabbage, halve, core and cut into fine strips or shred. Add to the baking dish with pineapple cubes.
Peel ginger and finely chop. Mix half with the cabbage and season with salt and pepper.
Rinse duck breast fillets, pat dry with paper towels and cut a diamond pattern in the fat layer on each.
Season duck with salt, remaining ginger and Aleppo pepper.
With the skin side up, place duck on the cabbage and bake on top rack of preheated oven at 180°C (fan 160°C, gas: mark 2-3)(approximately 400°F) for about 70 minutes.
After duck has cooked for about 30 minutes, scrub the potatoes and cook in a pot of boiling salted water until knife-tender, about 25 minutes.
Drain potatoes and rinse with cold water. Heat the buttermilk in pot. Peel the potatoes and return to pot. Mash coarsely with a potato masher and stir in remaining oil. Season with salt, pepper and freshly grated nutmeg.
Remove the duck and cut into thin slices. Serve with pineapple cabbage and mashed potatoes.
