Duck Breasts with Brussels Sprouts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 520 cal. | (25 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.6 g | (42 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 397.3 μg | (662 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 15.3 mg | (128 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 302 μg | (101 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 308 mg | (324 %) | ||
| Potassium | 1,658 mg | (41 %) | ||
| Calcium | 140 mg | (14 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 11.1 g | |||
| Uric acid | 397 mg | |||
| Cholesterol | 130 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 36 ozs Brussels sprouts
- salt
- 2 duck legs (each about 8 oz, skinless)
- 1 Tbsp vegetable oil
- 1 Oranges (juice)
- 14 ozs duck stock (or chicken stock)
- 1 Tbsp cornstarch
- peppers
- 1 pinch grated Nutmeg
- 1 Tbsp butter
- 1 Tbsp chopped parsley
- Oranges (for garnish)
Preparation steps
Rinse the Brussels sprouts and cook in a pot of boiling salted water for 12-15 minutes.
Season the duck with salt and pepper to taste. Heat the oil in a nonstick skillet. Add the duck and cook until golden on both sides. Stir in the orange juice and duck stock, and simmer over medium heat for 12-15 minutes. Remove the duck and keep warm.
In a bowl, stir the cornstarch with some cold water until smooth. Stir into the sauce and bring to a boil until thickened. Season with salt and pepper to taste.
Drain the Brussels sprouts and season with nutmeg. Add the butter and toss until the Brussels sprouts are coated. Stir in the parsley.
Slice the duck breasts. Serve on plates with the sauce and Brussels sprouts. Serve garnished with the orange slices and parsley.
Serve with boiled potatoes if desired.
