Duck Breasts with Pomegranate Seeds and Arugula
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
413
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 413 cal. | (20 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 133 μg | (222 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 589 mg | (15 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 192 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 duck legs (each about 300 grams)
- 2 garlic cloves
- 4 Tbsps olive oil
- ½ tsp cayenne pepper
- 200 grams Arugula
- 1 pomegranate
- 3 Tbsps white balsamic vinegar
- salt
- peppers
Preparation steps
1.
Rinse duck breasts and pat dry. Peel and press garlic through a garlic press. Combine with 2 tablespoons of olive oil and cayenne pepper. Brush duck breasts with the mixture and wrap in foil, marinate for an hour in the fridge.
2.
Rinse arugula, remove thick stems and spin dry. Halve pomegranate and take out seeds.
3.
Cook duck breasts, skin side up, in a hot roasting pan, for about 8 minutes on medium heat. Turn over and cool for about 6 minutes. Remove from the pan and cool briefly.
4.
Whisk vinegar with remaining oil and season with salt and pepper. Arrange arugula on plates and drizzle with dressing.
5.
Cut duck breasts into thin slices and place on top of salad. Sprinkle with pomegranate seeds and serve.
