Duck Breasts with Grilled Passion Fruit
Nutritional values
(Percentage of daily recommendation)
| Calorie | 307 cal. | (15 %) | ||
| Protein | 14.25 g | (15 %) | ||
| Fat | 23.46 g | (20 %) | ||
| Carbohydrates | 11.79 g | (8 %) | ||
| Sugar added | 1.44 g | (6 %) | ||
| Roughage | 3.13 g | (10 %) |
| Vitamin A | 35.73 mg | (4,466 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.08 mg | (17 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.04 mg | (4 %) | ||
| Niacin | 8.37 mg | (70 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 5.86 μg | (2 %) | ||
| Pantothenic acid | 0.02 mg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 12.38 mg | (13 %) | ||
| Potassium | 128.9 mg | (3 %) | ||
| Calcium | 16.38 mg | (2 %) | ||
| Magnesium | 10.97 mg | (4 %) | ||
| Iron | 4.44 mg | (30 %) | ||
| Zinc | 0.07 mg | (1 %) | ||
| Saturated fatty acids | 3.44 g | |||
| Cholesterol | 67.92 mg |
Ingredients
- Ingredients
- 2 duck legs about 300 g (approximately 11 ounces)
- salt
- freshly ground peppers
- 6 Granadillas
- 1 small Radicchio
- 4 Tbsps white balsamic vinegar
- 2 Tbsps Lime juice
- 1 tsp honey
- 4 Tbsps vegetable oil
- 2 Tbsps toasted sesame oil
- 1 tsp finely chopped thyme
- 1 Tbsp black Sesame seeds
Preparation steps
Preheat the oven to 120°C (approximately 250°F).
Rinse the duck breasts, pat dry and score the skin side in a diamond pattern. Season both sides with salt and pepper. Sear, skin side down, in a hot pan until golden brown, about 5 minutes. Remove from the pan and place on the oven rack with a drip pan beneath them. Cook for 25-30 minutes, until no longer pink in the center. The fat from the pan pour.
Rinse the passion fruits and cut in half lengthwise. Place the passion fruits, cut side down, on a hot, oiled grill. Grill for about 5 minutes, reduce the heat to low, flip and cook for another 2-3 minutes. Rinse the radicchio, pat dry and remove the leaves.
Whisk together the balsamic vinegar, lime juice, honey, vegetable oil, sesame oil, and sesame seeds. Season with salt and thyme to taste.
Remove the duck from the oven and let rest for a few minutes. Slice the duck breasts on an angle and place on a serving platter with the radicchio leaves and grilled passion fruits. Drizzle the dressing over everything and serve.
