Duck Breasts with Peaches

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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
441
calories
Calories
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie441 cal.(21 %)
Protein24 g(24 %)
Fat34 g(29 %)
Carbohydrates11 g(7 %)
Sugar added0 g(0 %)
Roughage2.2 g(7 %)
Our nutritional traffic light explained
more nutritional values 
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E1.8 mg(15 %)
Vitamin K14 μg(23 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin10.1 mg(84 %)
Vitamin B₆0.4 mg(29 %)
Folate37 μg(12 %)
Pantothenic acid1.4 mg(23 %)
Biotin10 μg(22 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C14 mg(15 %)
Potassium596 mg(15 %)
Calcium35 mg(4 %)
Magnesium43 mg(14 %)
Iron4.1 mg(27 %)
Iodine6 μg(3 %)
Zinc2.5 mg(31 %)
Saturated fatty acids13.6 g
Uric acid200 mg
Cholesterol120 mg
Complete sugar11 g
Author of this recipe:
EAT-SMARTER
all recipes of this author

Ingredients

for
4
Ingredients
2 duck legs (skinless, 600 grams)
4 Peaches
3 Tbsps butter
1 Tbsp finely chopped parsley
1 tsp thyme
50 milliliters Sherry vinegar
1 Tbsp olive oil
salt
freshly ground peppers
How healthy are the main ingredients?
olive oilparsleythymePeachsalt
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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.

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