Duck Breasts with Grilled Pears
Nutritional values
(Percentage of daily recommendation)
| Calorie | 897 cal. | (43 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 259.5 μg | (433 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 22.4 mg | (187 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 202 μg | (67 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 20.2 μg | (45 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 1,959 mg | (49 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 149 mg | (50 %) | ||
| Iron | 11.1 mg | (74 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 6.1 mg | (76 %) | ||
| Saturated fatty acids | 17.2 g | |||
| Uric acid | 431 mg | |||
| Cholesterol | 198 mg | |||
| Complete sugar | 23 g |
Ingredients
Preparation steps
Rinse the potatoes and cook until not quite tender, about 15 minutes.
Preheat the oven to 250°C (approximately 475°F). Rinse the pears, cut into eighths, remove the cores, brush with 1 tablespoon oil and season with crushed white pepper and salt. Rinse duck breasts, pat dry and score skin with diamond-shaped cuts (only the skin; do not slice into the meat). Season with salt and pepper and fry on the skin side in a hot frying pan until golden brown, about 5 minutes. Turn and cook the flesh side briefly. Remove from pan and brush the skin side with honey. Cook about 10 minutes in the preheated oven. Meanwhile, rinse the spinach, trim, remove tough stems and drain well. Brush potatoes with the remaining oil, season with salt and pepper and place on a preheated grill. Grill on all sides for about 10 minutes. Place pears on the grill and cook until golden brown on both sides, about 5 minutes. Season both with a little sea salt.
Peel the garlic, chop, fry in butter briefly, add the spinach, cook until wilted and season with salt and nutmeg. Cook until the liquid evaporates. Remove duck breasts from the oven, let it rest briefly and serve with the potatoes and pears on the spinach.
