Orange Duck with Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 730 cal. | (35 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 23 μg | (38 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 25.8 mg | (215 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 138 μg | (46 %) | ||
| Pantothenic acid | 5.5 mg | (92 %) | ||
| Biotin | 39 μg | (87 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 97 mg | (102 %) | ||
| Potassium | 1,479 mg | (37 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 8.7 mg | (58 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 18.5 g | |||
| Uric acid | 456 mg | |||
| Cholesterol | 207 mg | |||
| Complete sugar | 17 g |
Preparation steps
Peel oranges and thoroughly remove all white pith. Quarter oranges lengthwise and cut crosswise into slices.
Rinse and scrub mushrooms and cut into pieces, depending on size.
Score duck breast skins in a diamond pattern and season with salt and pepper. Sear duck breasts skin-sides down in a dry nonstick pan over medium heat for 6-7 minutes. Turn duck breasts over over and fry 2-3 more minutes, then fry 2 more minutes on each side. Remove duck breasts from pan and keep warm.
Add oranges to pan juices and stir just until heated through.
In a separate pan, heat butter, quickly sear mushrooms until browned and season with salt and pepper.
Cut duck breasts into slices and arrange decoratively on a serving plate. Sprinkle duck breast slices with pickled green pepper and serve with the orange slices and mushrooms.
