Duck Breast with Pomegranate Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 661 cal. | (31 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 0.8 g | (3 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 10.7 μg | (18 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.8 mg | (165 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 16.2 μg | (36 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 780 mg | (20 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 7.5 mg | (50 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 15.6 g | |||
| Uric acid | 386 mg | |||
| Cholesterol | 210 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the sauce
- 1 pomegranate
- 100 milliliters Pomegranate juice
- 300 milliliters chicken stock
- 1 Tbsp honey
- 1 tsp cornstarch
- lemon juice
- salt
- cayenne pepper
Preparation steps
For the sauce: halve and seed pomegranate, collecting all resulting juice. Add 100 ml (approximately 2/5 cup) of pomegranate juice, stock and honey. Place in a pot and simmer until it reduces by half. Combine cornstarch with a little cold water until smooth and add to the sauce, simmer until it thickens. Season with salt and cayenne pepper.
For the duck breasts: rinse and pat dry duck breasts. Score skin in a diamond pattern with a sharp knife. Cook in a hot pan, skin side down, for about 8 minutes or until golden brown. Flip over and cook on the other side for about 5 minutes. Baste with resulting fat occasionally. Remove from pan and cover with alumunim foil, let stand for about 10 minutes.
Uncover dusk breasts and heat up in a pan for 1 minute, skin side down. Arrange on plates and let stand briefly. Season with salt and cut into slices. Serve with pomegranate sauce.
