Duck with Cherry Compote and Sweet Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,017 cal. | (48 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 144 g | (96 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 18.1 g | (60 %) |
| Vitamin A | 6.7 mg | (838 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 23.2 mg | (193 %) | ||
| Vitamin K | 5.9 μg | (10 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 5.7 mg | (95 %) | ||
| Biotin | 29 μg | (64 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 169 mg | (178 %) | ||
| Potassium | 2,478 mg | (62 %) | ||
| Calcium | 196 mg | (20 %) | ||
| Magnesium | 138 mg | (46 %) | ||
| Iron | 7.2 mg | (48 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 13.7 g | |||
| Uric acid | 264 mg | |||
| Cholesterol | 117 mg | |||
| Complete sugar | 44 g |
Ingredients
- Ingredients
- 2 trimmed duck legs with skin (about 300 g)
- 1 Tbsp clarified butter
- 5 Sweet potato
- 1 Tbsp butter
- 150 milliliters milk
- 500 grams Sweet cherry
- salt
- freshly ground peppers
- 1 pinch cinnamon
- 1 Tbsp sugar
- 100 milliliters water
Preparation steps
Peel sweet potatoes and cook in plenty of boiling, salted water. Let cool slightly and press sweet potatoes through a potato ricer and mix sweet potatoes, butter, milk and nutmeg together until puree is smooth and creamy. Add more milk, if needed and season with salt and pepper. Preheat oven to 150°C (approximately 300°F).
Heat clarified butter in a pan and fry duck breasts on both sides. Wrap duck breasts in aluminum foil and cook until done in preheated oven for about 20 minutes. Season with salt and pepper.
Rinse cherries, drain and pat dry and remove pits. Heat cherries, water and sugar in a saucepan and cover and cook over low heat for about 10 minutes. Stir in cinnamon. In a small bowl, mix 1 teaspoon cornstarch with a little water and add to cherry mixture and bring to boil briefly, while stirring. Remove cherry mixture from heat. To serve, cut duck breasts in slices and serve with mashed sweet potatoes and cherry compote.
