Duck Breasts with Orange Sauce, Beets and Asparagus
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,252 cal. | (60 %) | ||
| Protein | 67 g | (68 %) | ||
| Fat | 76 g | (66 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 19 g | (63 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 12.6 mg | (105 %) | ||
| Vitamin K | 97.9 μg | (163 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 27.4 mg | (228 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 558 μg | (186 %) | ||
| Pantothenic acid | 5.2 mg | (87 %) | ||
| Biotin | 30.3 μg | (67 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 288 mg | (303 %) | ||
| Potassium | 2,821 mg | (71 %) | ||
| Calcium | 337 mg | (34 %) | ||
| Magnesium | 201 mg | (67 %) | ||
| Iron | 11.9 mg | (79 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 8.8 mg | (110 %) | ||
| Saturated fatty acids | 29.4 g | |||
| Uric acid | 584 mg | |||
| Cholesterol | 273 mg | |||
| Complete sugar | 65 g |
Ingredients
- For the duck breasts and sauce
- 2 duck legs (each about 300 g)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 4 Oranges
- 250 milliliters Veal stock
- 1 organic Orange (zest and juice)
- 50 grams cold butter
- 2 Tbsps Cointreau
Preparation steps
For the duck breasts: Preheat oven to 180°C (approximately 350°F).
Slice a diamond pattern into the skin of each duck breast. Season with salt and pepper to taste.
Heat some oil in a skillet. Place the duck breasts in skin-side down and cook until golden. Reduce the heat, turn the duck breasts and cook until golden on the other side. Place in the oven until cooked through, about 12 minutes.
For the sauce: Place the orange juice in a small pot and reduce by half on the stove.
For the duck: Turn the oven off. Remove the duck from the oven, cover with aluminum foil and allow to rest in the oven for 15 minutes.
For the sauce: Add the veal stock to the orange juice and bring to a boil.
Stir in the orange zest, cold butter, and Cointreau. Season with salt and pepper to taste.
For the vegetables: Trim the woody ends from the asparagus. Cook in a pot of boiling salted water until al dente, about 12 minutes. Drain.
Cut the beets into slices.
For serving: Cut the duck breasts into slices. Serve on plates with the sauce and vegetables.
