Duck Breast
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 380 kcal | (18 %) | ||
| Protein | 29.2 g | (30 %) | ||
| Fat | 24.6 g | (21 %) | ||
| Carbohydrates | 10 g | (7 %) |
Ingredients
- For the duck breast
- 2 duck legs (each 250 grams)
- 3 cloves
- juice of 1 pink Grapefruit
- 200 milliliters duck stock
- 3 tsps honey
- 1 tsp cornstarch
- salt
- freshly ground peppers
- For the Brussels sprouts
- 500 grams Brussels sprouts
- salt
- 2 Tbsps almonds
- grated Nutmeg
Preparation steps
For the duck breast: Cut skin of the duck breasts crosswise with a sharp knife. Sear duck breasts with skin side down in a hot pan. Turn and fry the meat side. Reduce heat, add cloves and roast duck breasts for 15-18 minutes, while turning occasionally. Wrap duck breasts in aluminum foil and keep warm.
Deglaze drippings with grapefruit juice and duck stock. Stir in honey and simmer for about 5 minutes. Mix cornstarch with a little cold water until smooth, stir into the sauce and simmer for about 1 minute to thicken. Season with salt and pepper and remove cloves.
For the Brussels sprouts: Rinse and trim Brussels sprouts and cook for 15-20 minutes in boiling salted water. Toast almonds in a dry frying pan. Drain Brussels sprouts, season with nutmeg and mix in the almonds.
Cut duck breast into slices and serve with Brussels sprouts and sauce.