Duck Breasts with Oranges
Duck breasts with oranges - Tender meat with a fruity accompaniment.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 470 cal. | (22 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 6.4 μg | (11 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.2 mg | (93 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 12.9 μg | (29 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 678 mg | (17 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 232 mg | |||
| Cholesterol | 114 mg | |||
| Complete sugar | 25 g |
Ingredients
- Ingredients
- 700 grams white onions
- 1 handful Basil (40 grams)
- 4 duck legs (each 300 grams)
- salt
- peppers
- 4 Tbsps olive oil
- 2 Tbsps sugar (40 grams)
- 150 milliliters Marsala wine (or non-alcoholic white wine)
- 100 milliliters Orange juice
- 8 Tbsps balsamic vinegar
- 4 Tbsps raisins (80 grams)
- 2 Oganic oranges
Preparation steps
Peel the onions and chop roughly. Rinse the basil, shake dry and pluck leaves.
Score skin sides of duck breasts with a sharp knife in a diamond-shaped pattern and rub with salt and pepper.
Heat an oven-proof skillet. Sear duck breasts with the skin side down over high heat for 6-7 minutes. Turn over and cook 2 minutes. Then transfer to a preheated oven at 100°C (fan 80°C; gas mark 1) (approximately 210°F/convection 175°F) to finish cooking on the middle rack, 30-40 minutes.
Meanwhile, heat oil in a saucepan. Sauté onions over medium heat. Sprinkle with sugar and cook until caramelizeed while stirring. Deglaze with Marsala wine, orange juice, vinegar and 50 ml (approximately 3 1/2 tablespoons) water. Stir in raisins and season with salt and pepper. Simmer uncovered over low heat for 30-40 minutes, stirring occasionally. Stir in basil leaves.
Meanwhile, peel oranges and cut out the segments. Cut duck breasts into slices and serve with oranges and onions.
