Duck Breasts with Pomegranate Sauce
(1 vote)
(1 vote)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
794
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 794 cal. | (38 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 5.9 μg | (10 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.9 mg | (158 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 23.4 μg | (52 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 852 mg | (21 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 8 mg | (53 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 15.8 g | |||
| Uric acid | 352 mg | |||
| Cholesterol | 190 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
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.
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