Fruity Cabbage Salad with Roast Duck Breast

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Fruity Cabbage Salad with Roast Duck Breast
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
322
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie322 kcal(15 %)
Protein15.85 g(16 %)
Fat24.78 g(21 %)
Carbohydrates10.23 g(7 %)
Sugar added1.05 g(4 %)
Roughage2.3 g(8 %)
Vitamin A89.5 mg(11,188 %)
Vitamin D0 μg(0 %)
Vitamin E0.51 mg(4 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.02 mg(2 %)
Niacin9.05 mg(75 %)
Vitamin B₆0.08 mg(6 %)
Folate18.15 μg(6 %)
Pantothenic acid0.18 mg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C28.35 mg(30 %)
Potassium143.5 mg(4 %)
Calcium49.64 mg(5 %)
Magnesium17.32 mg(6 %)
Iron2.38 mg(16 %)
Zinc0.28 mg(4 %)
Saturated fatty acids3.43 g
Cholesterol67.92 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2
Duck breast fillets (each 300 grams)
2
¼ teaspoon
6 tablespoons
freshly ground Pepper
200 grams
scooped Melon Ball (such as Muskmelon)
250 grams
½ teaspoon
4 tablespoons
1 pinch
4 tablespoons
Shelled peanut (salted and toasted)

Preparation steps

1.

Peel and press garlic. Mix garlic in a bowl with cayenne pepper and 2 tablespoons oil. Brush garlic mixture on duck breast, cover and let rest for 1 hour.

2.

Place duck breasts sskin-sidedown in a hot pan and cook over medium heat for about 8 minutes, then turn and cook for another 8 minutes and season with salt and pepper. Remove from the pan and allow to cool wrapped in aluminum foil.

3.

Rinse cabbage, trim, cut in half lengthwise and cut crosswise into thin strips.

4.

Mix mustard in a bowl with vinegar and sugar and season with salt and pepper. Whisk remaining oil in gradually.

5.

Cut duck breast diagonally into thin slices and mix cabbage, melon balls and salad dressing in a large bowl. Arrange on plates and serve sprinkled with peanuts and cilantro.