Duck Breasts with Arugula Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 484 cal. | (23 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 64.5 μg | (108 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 591 mg | (15 %) | ||
| Calcium | 176 mg | (18 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 187 mg | |||
| Cholesterol | 103 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the duck breasts
- 2 garlic cloves
- ¼ tsp cayenne pepper
- 2 Tbsps olive oil
- 2 duck legs (each about 300 grams)
- salt
- freshly ground peppers
- For the salad
- 1 bunch Arugula
- 250 grams Cherry tomatoes
- ½ tsp spicy Mustard
- 4 Tbsps balsamic vinegar
- salt
- freshly ground peppers
- 4 Tbsps olive oil
- 40 grams Parmesan
Preparation steps
For the duck breasts: peel and squeeze garlic through a garlic press. Combine with cayenne pepper and oil. Rinse and pat dry duck breasts, rub with garlic mixture. Cover and let stand for about 1 hour.
Heat a nonstick pan and cook duck, skin side down first, for about 8 minutes, turn over and cook for 3 more minutes. Season with salt and pepper, wrap in aluminum foil. Place into a preheated oven at 80°C (approximately 175°F) for about 20 minutes. Remove from oven and let cool.
For the salad: rinse and spin dry arugula. Rinse and dry tomatoes, cut into wedges. Whisk mustard with balsamic vinegar and oil, season with salt and pepper. Arrange arugula and tomatoes on four plates and drizzle with vinaigrette. Cut duck breasts diagonally into slices and arrange on the salad. Grate Parmesan with a peeler into thin slices and sprinkle over salad. Serve.
