Duck Breasts with Peaches
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
441
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 441 cal. | (21 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 14 μg | (23 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.1 mg | (84 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 596 mg | (15 %) | ||
| Calcium | 35 mg | (4 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 200 mg | |||
| Cholesterol | 120 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Blanch peaches for a few seconds in boiling water, rinse, peel skins, halve, remove the pits and cut into thin slices. Heat the butter in a pan and fry the peach slices until lightly caramelized, then set aside.
2.
Meanwhile, brown the duck breasts in hot olive oil in another pan for 4-5 minutes. Turn duck breasts and brown second side for 2-3 minutes. Season with salt and pepper, add the vinegar and cook over high heat until liquid is reduced. Remove the duck breasts, cut crosswise into slices and mix with the peaches. Add the thyme and toss ingredients in hot pan to reheat. Arrange on plates, sprinkle with the parsley and serve immediately.
