Duck Breasts with Red Wine Sauce and Figs

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Duck Breasts with Red Wine Sauce and Figs
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Health Score:
54 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
665
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie665 cal.(32 %)
Protein25 g(26 %)
Fat28 g(24 %)
Carbohydrates41 g(27 %)
Sugar added10 g(40 %)
Roughage2.7 g(9 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.8 mg(7 %)
Vitamin K3 μg(5 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin10 mg(83 %)
Vitamin B₆0.6 mg(43 %)
Folate41 μg(14 %)
Pantothenic acid2.1 mg(35 %)
Biotin16.1 μg(36 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C9 mg(9 %)
Potassium889 mg(22 %)
Calcium112 mg(11 %)
Magnesium75 mg(25 %)
Iron6.5 mg(43 %)
Iodine29 μg(15 %)
Zinc3.1 mg(39 %)
Saturated fatty acids11.3 g
Uric acid192 mg
Cholesterol112 mg
Complete sugar27 g

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
How healthy are the main ingredients?
sugarsaltshallotFigs

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.