Duck Breast with Red Wine Sauce, Beets, Potatoes and Peas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 926 cal. | (44 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.1 g | (37 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 87.2 μg | (145 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 22.6 mg | (188 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 380 μg | (127 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 18.5 μg | (41 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 2,478 mg | (62 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 164 mg | (55 %) | ||
| Iron | 12.2 mg | (81 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 18.5 g | |||
| Uric acid | 459 mg | |||
| Cholesterol | 207 mg | |||
| Complete sugar | 30 g |
Ingredients
Preparation steps
Preheat the oven to 100°C (approximately 200°F) convection.
Rinse the duck breasts, pat dry and make several crosswise cuts in the skin without cutting through to the flesh. Season both sides with salt and pepper and cook, skin-side down over medium heat in a dry skillet until golden brown, 4-5 minutes. Transfer skin side up to a rack set over a baking sheet and roast until pink, about 30 minutes.
Drain the fat from the skillet and deglaze the pan with the red wine and port, scraping up any browned bits. Peel the beets and place in the pan with the rosemary. Cover and simmer until the beets are tender, about 20 minutes. Uncover and boil down, shaking the pan occasionally until the liquid id reduced by half. Season with salt and pepper and remove the rosemary.
Peel the potatoes and cut into pieces. Heat the butter in a skillet and add the potatoes and peas and cook until heated through, 4-5 minutes. Season with salt and pepper.
Remove the duck breasts from the oven, and wrap in foil, let stand 10 minutes.
Rinse the watercress, shake dry and pluck small. Slice the duck breasts, place on the plates with the peas, potatoes, watercress and beets and spoon the red wine sauce over.
