Duck Breasts with Red Wine Sauce

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Duck Breasts with Red Wine Sauce
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Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
917
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie917 cal.(44 %)
Protein46 g(47 %)
Fat70 g(60 %)
Carbohydrates5 g(3 %)
Sugar added0 g(0 %)
Roughage0.8 g(3 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.4 μg(2 %)
Vitamin E0.9 mg(8 %)
Vitamin K21 μg(35 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂0.6 mg(55 %)
Niacin18.5 mg(154 %)
Vitamin B₆0.9 mg(64 %)
Folate73 μg(24 %)
Pantothenic acid2.7 mg(45 %)
Biotin16.6 μg(37 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C12 mg(13 %)
Potassium940 mg(24 %)
Calcium77 mg(8 %)
Magnesium69 mg(23 %)
Iron8.7 mg(58 %)
Iodine18 μg(9 %)
Zinc5 mg(63 %)
Saturated fatty acids31.9 g
Uric acid353 mg
Cholesterol262 mg
Complete sugar5 g

Ingredients

for
2
For the duck breasts
2 small duck legs (each about 200 grams)
salt
freshly ground peppers
butter (for cooking)
For the sauce
4 shallots (chopped)
250 milliliters red Bordeaux
1 tsp fresh thyme
salt
freshly ground peppers
Nutmeg
50 grams butter
parsley (for garnishing)
How healthy are the main ingredients?
thymesaltshallotNutmegparsley

Preparation steps

1.

For the duck breasts: season duck breast fillets with salt and pepper. Heat butter in a pan and cook breasts for about 3 minutes per side. Remove from pan and continue cooking in preheated oven at 100°C (approximately 200°F) for about 25-30 minutes.

2.

For the sauce: saute shallots in a pan with duck drippings. Deglaze pan with wine and add fresh thyme. Simmer down on high heat. Remove from heat, add butter cut into small pieces and whisk well. Season with salt, pepper and nutmeg.

3.

Cut duck into slices. Spread sauce on plates and top with duck slices. Garnish with parsley leaves and serve.