Duck Breast with Red Wine Sauce and Cauliflower
Nutritional values
(Percentage of daily recommendation)
| Calorie | 764 cal. | (36 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 55 g | (47 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 45.1 μg | (75 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.7 mg | (164 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 20.3 μg | (45 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 85 mg | (89 %) | ||
| Potassium | 1,174 mg | (29 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 8.7 mg | (58 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 19.1 g | |||
| Uric acid | 418 mg | |||
| Cholesterol | 207 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 4 Red onions
- 2 Tbsps vegetable oil
- 1 tsp powdered sugar
- 300 milliliters dry Red wine
- 2 bay leaves
- 2 cloves
- 1 Cinnamon stick
- 4 sprigs thyme
- 2 sprigs rosemary
- salt
- freshly ground peppers
- 200 milliliters Vegetable broth
- 4 duck legs (each about 200 grams)
- 500 grams Cauliflower
- 30 grams butter
- fresh Fresh herbs (such as thyme, rosemary)
Preparation steps
Peel, halve and thinly slice onions. Heat oil in a saucepan and saute onions until translucent. Add powdered sugar and caramelize onions slightly, deglaze pan with red wine.
Add spices and herbs, season with salt and pepper. Add broth and simmer on medium heat until reduced in half. Rinse and pat dry duck breasts, loosen skin gently and cut skin into cubes. Poach duck meat in sauce for about 10 minutes on low heat.
Rinse cauliflower and divide into florets. Cook duck skin in a dry pan until crispy. Add cauliflower florets and saute briefly, add butter and saute for a few minutes. Season with salt and pepper and remove from heat.
Remove duck breasts from sauce and let rest briefly. Strain sauce and arrange onions and cauliflower florets on a warm plate.
Slice duck breasts and arrange decoratively next to cauliflower florets. Sprinkle with a little sauce and garnish with fresh herbs. Serve.
