Duck Breasts with Spicy Raspberry Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 317 cal. | (15 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 11.8 μg | (20 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 527 mg | (13 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 190 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 2 duck legs (each about 250 grams)
- salt
- freshly ground peppers
- 3 garlic cloves
- 1 shallot
- 1 red chili pepper
- 200 milliliters Raspberry juice
- For garnishing
- 150 grams fresh Raspberries (rinsed)
- Basil
Preparation steps
Rinse duck breasts, pat dry and season with salt and pepper. Cook duck breasts in a dry hot pan, skin side down, for 5-7 minutes until golden brown; turn over and cook on the other side for 1-2 minutes. Remove from pan and place in a lined with parchment paper baking dish. Bake in preheated oven at 250°C (approximately 475°F) for about 5-6 minutes or until pink inside. Cover duck breasts with aluminum foil and let rest.
Peel garlic and shallot and slice thinly. Rinse chile pepper and cut into rings. Saute shallot, chile pepper and garlic in a pan with duck fat. Deglaze pan with raspberry juice and simmer on medium heat for 10-15 minutes.
Cut duck breasts into thin slices. Pour raspberry sauce on plates and top with duck breast slices. Garnish with fresh raspberries and basil leaves. Serve.
