Mediterranean Duck Breast with Figs and Olives

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Mediterranean Duck Breast with Figs and Olives
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
474
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie474 kcal(23 %)
Protein9.8 g(10 %)
Fat28.66 g(25 %)
Carbohydrates47.87 g(32 %)
Sugar added8.62 g(34 %)
Roughage7.43 g(25 %)
Vitamin A2,183.55 mg(272,944 %)
Vitamin D0 μg(0 %)
Vitamin E0.9 mg(8 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.11 mg(10 %)
Niacin5.6 mg(47 %)
Vitamin B₆0.32 mg(23 %)
Folate16.97 μg(6 %)
Pantothenic acid1.16 mg(19 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C24.56 mg(26 %)
Potassium562.88 mg(14 %)
Calcium121.17 mg(12 %)
Magnesium41.74 mg(14 %)
Iron5.78 mg(39 %)
Zinc0.56 mg(7 %)
Saturated fatty acids5.89 g
Cholesterol43.96 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4 tablespoons
freshly ground Pepper
6 tablespoons
1
Duck breast (About 350 grams)
500 grams
1 tablespoon
4
fresh Figs
200 grams
mixed Lettuce
125 grams
green and black Olives
2 tablespoons
¼ teaspoon
¼ teaspoon
ground Cardamom
Thyme (for garnishing)

Preparation steps

1.

Whisk lemon juice with oil and season with salt and pepper. Rinse duck breast, pat dry and sprinkle with 1-2 tablespoons of marinade, let rest briefly. Peel and rinse sweet potatoes, cut into bite-sized pieces. Cook for about 20 minutes in lightly salted water, drain well. 

2.

 Heat ghee in a pan and cook duck, skin side down first, for 2 minutes on high heat. Reduce temperature to medium heat and flip breast over, cook for 2 more minutes. Finish cooking in preheated oven at 120°C (approximately 250°F) for about 15 minutes. Rinse salad leaves and spin dry, tear into bite-sized pieces.

3.

Saute sweet potatoes, figs and olives in the pan with duck drippings for a few minutes. Add honey and spices, season with salt and pepper and remove from heat. Mix salad with remaining marinade and arrange on plates. Cut duck breast into slices and arrange together with figs, sweet potatoes and olives on top of salad. Garnish with thyme sprigs and serve.