Smarter Home Cooking
Duck with Lavender and Honey
(1 vote)
(1 vote)
Duck with lavender and honey - Protein packed with floral notes
Health Score:
74 / 100
Difficulty:
moderate
Difficulty
Preparation:
10 min.
Preparation
ready in 35 min.
Ready in
Calories:
312
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 312 cal. | (15 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.1 mg | (1 %) | ||
| Vitamin K | 6 μg | (10 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 375 mg | (9 %) | ||
| Calcium | 29 mg | (3 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 176 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 duck legs (approx. 10 ounces each)
- 4 sprigs culinary grade Lavender (stripped, reserving a sprig for garnish)
- 2 sprigs oregano (leaves stripped)
- 1 Tbsp Orange juice
- 2 Tbsps honey
- ⅔ cup Raspberries
Preparation steps
1.
Heat the oven to 160°C / 325°F.
2.
Cut a diamond pattern into the skin of the duck breasts. Season with salt and ground black pepper and fry gently, skin-side down, for approx. 5 minutes until golden brown. Turn and fry briefly on the other side. Place in an oven-proof dish, skin side up.
3.
In a small saucepan, warm the lavender and oregano with the orange juice and honey. Glaze the duck with this mixture, then roast in the oven for approx. 20 minutes until cooked but still pink. Brush from time to time with the rest of the glaze. Add the raspberries for the last 5 minutes. At the end of the cooking time, turn on the grill function briefly if necessary.
4.
Take out of the oven and leave to rest briefly. Serve cut into slices and garnished with the reserved lavender, with a salad if desired.
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