Duck Breasts with a Pear and Blue Cheese Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 625 cal. | (30 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 198.8 μg | (331 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 14 mg | (117 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 181 μg | (60 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 145 mg | (153 %) | ||
| Potassium | 1,174 mg | (29 %) | ||
| Calcium | 294 mg | (29 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 19.9 g | |||
| Uric acid | 297 mg | |||
| Cholesterol | 163 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 2 duck legs (ready for cooking, á 300-350 g)
- salt
- peppers (from the mill)
- 500 grams Brussels sprouts
- 2 small Pear
- 100 milliliters dry white wine
- 250 milliliters duck stock (or chicken stock)
- 125 grams Gorgonzola
- 120 milliliters Whipped cream
- Nutmeg (freshly grated)
Preparation steps
Preheat the oven to 180°C (approximately 350°F) top and bottom heat.
Rinse the meat, pat dry and cross-hatch the skin. Season the duck breasts with salt and pepper and cook, with the skin side down, in a dry oven-proof frying pan over high heat until golden brown. Turn the meat over and cook briefly on the other side. Place in the oven and cook until medium-rare (still pink in the inside), about 15 minutes.
Rinse the Brussels sprouts, drain in a colander, cut in half and blanch in boiling salted water for 10 to 15 minutes.
Meanwhile, peel the pears, cut into quarters, remove the seeds and cut into small cubes.
Transfer about a tablespoon of the duck fat from the pan you cooked the duck in into another sauté pan. Warm over medium heat, add the pears and sauté until the pears are soft. Deglaze the pan with the wine and stock and simmer for 6 to 8 minutes over medium heat.
Remove the rind from the Gorgonzola, cut into small pieces and add to the pear sauce. Stir until the cheese has melted into the sauce. Add the cream, season with salt, pepper and a pinch of nutmeg and let simmer another 3 to 4 minutes until creamy.
Drain the sprouts well and serve with the sauce in preheated deep plates. Let the duck breasts rest for about 5 minutes after removing from the oven, cut into slices and place over the sprouts. Serve immediately.
