Mediterranean Duck Breast with Figs and Olives
Nutritional values
(Percentage of daily recommendation)
| Calorie | 560 cal. | (27 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 69.4 μg | (116 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 955 mg | (24 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 131 mg | |||
| Cholesterol | 58 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 4 Tbsps lemon juice
- salt
- freshly ground peppers
- 6 Tbsps sesame oil
- 1 duck leg (About 350 grams)
- 500 grams Sweet potato
- 1 Tbsp clarified butter
- 4 fresh Figs
- 200 grams mixed Lettuce
- 125 grams green and black Olives
- 2 Tbsps honey
- ¼ tsp ground ginger
- ¼ tsp ground Cardamom
- thyme (for garnishing)
Preparation steps
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.
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.
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.
