Fillet of Duck with Leeks and Nutmeg

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Fillet of Duck with Leeks and Nutmeg
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
394
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie394 kcal(19 %)
Protein30.77 g(31 %)
Fat18.84 g(16 %)
Carbohydrates24.97 g(17 %)
Sugar added0 g(0 %)
Roughage0.88 g(3 %)
Vitamin A170.89 mg(21,361 %)
Vitamin D0.36 μg(2 %)
Vitamin E0.7 mg(6 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.15 mg(14 %)
Niacin18.13 mg(151 %)
Vitamin B₆0.15 mg(11 %)
Folate69.89 μg(23 %)
Pantothenic acid0.37 mg(6 %)
Biotin1.3 μg(3 %)
Vitamin B₁₂0.04 μg(1 %)
Vitamin C9.48 mg(10 %)
Potassium150.8 mg(4 %)
Calcium104.28 mg(10 %)
Magnesium23.33 mg(8 %)
Iron6.64 mg(44 %)
Iodine5.57 μg(3 %)
Zinc0.39 mg(5 %)
Saturated fatty acids6.93 g
Cholesterol161.27 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
duck breast fillets (200 g each)
2 tablespoons
2
Leeks (sliced)
cup
cream (at least 30% fat)
5 slices
Italian white bread
1 tablespoon
dried thyme
How healthy are the main ingredients?
olive oilLeekNutmegwhite breadthyme

Preparation steps

1.
Score the skin of the meat with a sharp knife. Place the meat in a pan skin side down and fry on a small to medium heat for about 8 min until golden brown. Turn and fry on the other side for around 5 min. Baste every now and then with the fat. Remove from the pan, wrap in aluminium foil and rest for around 10 min.
2.
Heat the oil in a pan and fry the leek on a medium heat. Add the cream, season with salt, ground black pepper and nutmeg and braise for 3 to 4 min on a medium heat.
3.
Crumble the bread onto a baking tray and grill until crispy. Stir in the thyme and some salt.
4.
Cut the duck breast into thick slices, arrange on the leek and sprinkle each piece of meat with the breadcrumbs. Season well with ground black pepper and serve immediately.