Duck Breasts with Pomegranate Sauce

3
Average: 3 (1 vote)
(1 vote)
Duck Breasts with Pomegranate Sauce
share Share
print
bookmark_border Copy URL
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
794
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie794 cal.(38 %)
Protein49 g(50 %)
Fat57 g(49 %)
Carbohydrates22 g(15 %)
Sugar added12 g(48 %)
Roughage1.9 g(6 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E5.2 mg(43 %)
Vitamin K5.9 μg(10 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂0.5 mg(45 %)
Niacin18.9 mg(158 %)
Vitamin B₆1 mg(71 %)
Folate81 μg(27 %)
Pantothenic acid2.6 mg(43 %)
Biotin23.4 μg(52 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C4 mg(4 %)
Potassium852 mg(21 %)
Calcium65 mg(7 %)
Magnesium86 mg(29 %)
Iron8 mg(53 %)
Iodine4 μg(2 %)
Zinc5.4 mg(68 %)
Saturated fatty acids15.8 g
Uric acid352 mg
Cholesterol190 mg
Complete sugar19 g

Ingredients

for
4
Ingredients
4 duck legs each about 160 grams (approximately 6 ounces)
1 onion (coarsely chopped)
4 Tbsps coarsely chopped Walnut
3 Tbsps Grenadine
2 Tbsps Pomegranate seed
2 Tbsps sugar
salt
freshly ground peppers
garnish
thyme
1 pomegranate
How healthy are the main ingredients?
Walnutsugaronionsaltthymepomegranate

Preparation steps

1.

Rinse the duck breasts, pat dry and score the skin in diamond-shapes. Fry, skin-side up, in a pan over medium heat for about 5 minutes or until golden brown.

2.

Peel the onion, halve and cut into strips. Add to the pan with the duck and allow to brown, then turn the duck skin-side down and brown lightly. Remove both from the pan.

3.

Add the walnuts and pomegranate syrup to the pan (duck fat removed) and add about 100 ml (approximately 1/2 cup) of water. Add the sugar, duck breast and onions back into the pan and simmer over low heat for about 20 minutes or until done. Season with salt and pepper. Serve with thyme and garnished with a quarter of pomegranate each.