Duck with Radish
Nutritional values
(Percentage of daily recommendation)
| Calorie | 616 cal. | (29 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.6 g | (5 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.1 mg | (1 %) | ||
| Vitamin K | 5.8 μg | (10 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19 mg | (158 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 16.3 μg | (36 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 920 mg | (23 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 7.4 mg | (49 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 15.7 g | |||
| Uric acid | 372 mg | |||
| Cholesterol | 203 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 4 duck legs (each about 180 grams)
- 1 tsp peppercorns
- salt
- 1 tsp powdered sugar
- 400 grams Radish
- 1 tsp butter
- 150 milliliters chicken stock
- freshly ground peppers
Preparation steps
Preheat the oven to 140°C (approximately 275°F).
Rinse the duck breasts, pat dry and cut diamond-shapes into the skin. In a mortar, coarsely grind the peppercorn. Season the duck with the peppercorn and salt. In a hot pan, place the duck breasts with the skin side down until golden brown for about 5 minutes. Turn and fry briefly on the other side. Place on an oven rack in the oven with a drip pan underneath and cook until pink for about 20-25 minutes.
Drain the fat from the pan and sprinkle the browned left over bits with powdered sugar. Rinse and trim the radishes leaving 2-3 cm (approximately 1 inch) of the greenery on them. Saute the radishes with butter in a pan until caramelised slightly. Deglaze with the poultry stock. Season with salt and pepper, and cook for about 10 minutes until al dante. Season to taste and serve the duck with the radish on plates.
