Duck Breasts

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Duck Breasts
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Difficulty:
easy
Difficulty
Preparation:
2 h. 15 min.
Preparation
ready in 1 d 2 h. 15 min.
Ready in
Calories:
710
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie710 kcal(34 %)
Protein41.92 g(43 %)
Fat54.19 g(47 %)
Carbohydrates6.4 g(4 %)
Sugar added1.05 g(4 %)
Roughage1.62 g(5 %)
Vitamin A39.51 mg(4,939 %)
Vitamin D0 μg(0 %)
Vitamin E1.35 mg(11 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.03 mg(3 %)
Niacin25.19 mg(210 %)
Vitamin B₆0.01 mg(1 %)
Folate0.43 μg(0 %)
Pantothenic acid0.01 mg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C8.26 mg(9 %)
Potassium58.92 mg(1 %)
Calcium81.72 mg(8 %)
Magnesium3.22 mg(1 %)
Iron10.19 mg(68 %)
Zinc0.05 mg(1 %)
Saturated fatty acids14.72 g
Cholesterol264.5 mg

Ingredients

for
4
Ingredients
600 grams duck legs (with fat)
200 grams Goose fat
liter white wine
3 bay leaves
2 tablespoons salt
2 teaspoons fresh thyme (chopped)
1 teaspoon marjoram (chopped)
1 teaspoon sugar
2 bay leaves (for decoration)
Pepperoncini
Toast
How healthy are the main ingredients?
sugarthymemarjoramsalt

Preparation steps

1.

Remove fat from duck breasts. Rub breasts with salt, sugar, thyme and marjoram. Wrap in plastic wrap and let marinade in refrigerator for 24 hours. Cut duck fat into small cubes and place in a pot. Add goose fat, wine and bay leaves. Remove duck meat from plastic wrap and cut lengthwise into strips. Cook in pot with fat over low heat for 2 hours.

2.

Pour mixture into a bowl, cover and chill. Serve with bread and pepperoncinis and garnished with bay leaves.