Duck Breasts with Savory Cherry Compote
Nutritional values
(Percentage of daily recommendation)
| Calorie | 422 cal. | (20 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 6.1 μg | (10 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 590 mg | (15 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 190 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 2 duck legs (with skin, about 350 grams)
- salt
- freshly ground pepper
- 350 grams sweet Cherries
- 1 red onion
- 1 tsp chopped rosemary
- 1 Tbsp olive oil
- 150 milliliters Port wine
- 1 tsp honey
- 1 Tbsp Red wine vinegar
Preparation steps
Season the duck breast fillets with salt and pepper. Heat an ovenproof pan and put the duck breast fillets in it with skin side down and sear for 3-4 minutes.
Turn the duck breast fillets and fry for 1-2 minutes on the other side. Slide the pan in preheated oven and cook the duck breasts fillets at 80°C (fan: 60°C, gas mark 1) (approximately 175°F) for 50 minutes.
Rinse the cherries and remove the pit. Peel the onion, cut into quarters and cut into fine strips.
For the cherry compote, heat olive oil in a pan and saute the onion in it with rosemary. Pour in the port wine and honey, and simmer over medium heat for about 5 minutes. Add the pitted cherries and simmer again for about 5 minutes. Stir in the red wine vinegar, and season with salt and pepper.
Take out duck breast fillets from the oven, let rest for a while, and cut into slices. Sprinkle with the pan juices and serve with the cherry compote.
