Duck with Carrots
Nutritional values
(Percentage of daily recommendation)
| Calorie | 473 cal. | (23 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 3 mg | (375 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 36.1 μg | (60 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.5 mg | (88 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 17.8 μg | (40 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 1,049 mg | (26 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 210 mg | |||
| Cholesterol | 112 mg | |||
| Complete sugar | 23 g |
Ingredients
Preparation steps
Preheat the oven to 120°C (approximately 250°F).
Rinse the duck breasts and pat dry. Season with salt and pepper and cook about 8 minutes on medium heat on the skin side until golden brown. Remove from the pan and bake for 20-25 minutes.
Peel the onion and cut into fine strips. Rinse the carrots and cut the leaves back to about 4 cm (approximately 1 1/2 inch).
Melt the butter in a pan and sauté the carrots over low heat for 1-2 minutes. Deglaze with the white wine (or a little water).
Bring the carrots to a boil, then reduce the temperature slightly. Cook approximately 10 minutes until tender, stirring occasionally. The liquid should be almost completely evaporated.
Mix 2 tablespoons of honey with the soy sauce and brush onto the duck during the last 5 minutes. Increase the temperature to 200°C (approximately 400°F) to cook the glaze.
Just before done, pour the remaining honey and butter over the top of the carrots and stir. Season with salt and lemon juice.
Cut the duck into thin slices and arrange on dinner plates. Top with the glazed carrots and the onions. Garnish with watercress nuts as desired.
