Duck Breast with Quince Compote
Nutritional values
(Percentage of daily recommendation)
| Calorie | 843 cal. | (40 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 25.9 g | (86 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 8.8 μg | (15 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 19.3 mg | (161 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 17.9 μg | (40 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 98 mg | (103 %) | ||
| Potassium | 1,613 mg | (40 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 9.9 mg | (66 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 14.6 g | |||
| Uric acid | 484 mg | |||
| Cholesterol | 190 mg | |||
| Complete sugar | 49 g |
Ingredients
- Ingredients
- 2 duck legs
- 1 Tbsp colorful peppercorns
- 4 Quince
- 100 milliliters white wine
- 1 Orange (zested and juiced)
- 2 Tbsps honey
- 1 Vanilla bean
- ½ tsp Mustard seed
- ½ tsp Coriander
- salt
Preparation steps
Preheat the oven to 120°C (approximately 250°F).
Rinse the duck breasts, pat dry, and season with salt and crushed peppercorns. Cook on the skin side for about 5 minutes over medium heat. Turn, and place flesh sides down on a broiler rack over a broiler pan and bake for about 20-25 minutes until pink.
Peel the quince, cut in half and remove the cores. Cut 2 quince into cubes. Mix the white wine with the orange juice, orange zest, honey, mustard seeds, coriander seeds and the slit vanilla pod in a saucepan. Bring to a boil, add the quince, cover and simmer for about 10 minutes until soft. Arrange the halved quince on warmed plates and fill with the quince cubes. Simmer the sauce, then pour into the quince.
Remove the duck breasts from the oven, let rest for 2 minutes, slice and serve with the quince.
