Roast Duck Breast with Oranges, Pineapple and Carrots
Nutritional values
(Percentage of daily recommendation)
| Calorie | 826 cal. | (39 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 17 g | (68 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 29.1 μg | (49 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.4 mg | (162 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 22.6 μg | (50 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 1,422 mg | (36 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 8 mg | (53 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 17.2 g | |||
| Uric acid | 406 mg | |||
| Cholesterol | 201 mg | |||
| Complete sugar | 47 g |
Ingredients
- Ingredients
- 4 duck legs (à 150 grams)
- salt
- 400 grams Baby carrot
- 20 grams butter
- peppers
- 2 organic Oranges
- 2 Tbsps honey
- ½ Pineapple (600 grams)
- 2 Tbsps brown sugar
- 2 centiliters Orange liqueur
- 1 splash lemon juice
- cilantro (for garnish)
Preparation steps
Preheat the oven to 100°C (approximately 212°F).
Rinse the duck breasts and pat dry. Season with salt and sear on the skin side in a hot pan over medium heat until the skin is golden brown, 3-4 minutes. Turn the duck over and saute briefly, remove from the pan and place on a rack on a baking sheet. Roast until pink, about 30 minutes. Pour the fat from the pan and deglaze the drippings with 2-3 tablespoons of water. Peel the carrots leaving some green on top and cut in half lengthwise. Place in an ovenproof baking dish. Scatter knobs of butter on it, season with salt and pepper and bake 15-20 minutes.
Grate the zest of the oranges and mix half with the honey. Brush the duck skin with the orange-honey mixture 10 minutes before the duck is finished. Working over a bowl to catch the juice, with a paring knife, follow the curve of the orange and remove the white pith. Cut in between the membranes to release the fruit. Squeeze the juice from the shells into the bowl. Pare the pineapple, remove the hard core and cut the flesh into small cubes.
Place the sugar in a skillet and cook over low heat until caramelized. Add the pineapple chunks. orange juice, the duck pan drippings and the liqueur to the pan. Stir in the remaining orange zest and the orange segments and stir to combine. Remove from the heat and season with lemon juice.
Remove the duck from the oven, let rest briefly and slice. Serve with carrots and the fruit. Garnish with cilantro.
