Duck Breasts with Red Wine Sauce and Figs
(1 vote)
(1 vote)
Health Score:
54 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
665
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 665 cal. | (32 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 3 μg | (5 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10 mg | (83 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 16.1 μg | (36 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 889 mg | (22 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 192 mg | |||
| Cholesterol | 112 mg | |||
| Complete sugar | 27 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 duck legs
- salt
- peppers
- 2 shallots
- Red wine
- 1 tsp pickled, green peppercorns
- 3 Tbsps sauce thickener
- 8 fresh Figs
- 2 Tbsps butter
- 2 Tbsps sugar
Preparation steps
1.
Rub the duck breasts with salt and pepper. Lay with the skin side down in a hot pan and cook for 6 minutes. Turn and cook for another 6 minutes. Keep warm in a 150°C (approximately 300°F) oven for 20 minutes.
Dice the shallots. Drain the duck fat and sauté the shallots in it. Deglaze with red wine. Chop the peppercorns and add to the pan. Bring to a boil and mix in the cornstarch to make a gravy. Season with salt and pepper.
Cut the figs in half. Melt the butter; sprinkle the sugar on the melted butter. Add the figs and caramelize a few seconds until they are hot. Cut the meat. Serve everything together.
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