Duck Breasts on Oranges
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
836
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 836 cal. | (40 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 58 g | (50 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 57.4 μg | (96 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 22.6 mg | (188 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 21.4 μg | (48 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 1,150 mg | (29 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 8.8 mg | (59 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 18.5 g | |||
| Uric acid | 444 mg | |||
| Cholesterol | 229 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the marinade
- ½ Orange (juiced)
- 1 tsp honey
- 1 Tbsp Vinegar (White)
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- In addition
- 2 Tbsps whole lingonberry (from a jar)
- 12 slices smoked duck legs
- 4 slices Toast
Preparation steps
1.
Rinse and shake dry lettuce, tear into bite-sized pieces. Peel oranges with a sharp knife, removing as much pith as possible and fillet. Arrange orange segments on 4 plates and top loosely with lettuce.
2.
Combine all marinade ingredients in a bowl and mix well, drizzle marinade over salad.
3.
Top with slices of duck breast and lingonberries. Toast bread and cut out star-shaped toasts. Place decoratively on top and serve immediately.
