Roast Duck Breast with Yellow Curry Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 779 cal. | (37 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 8.1 μg | (14 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.9 mg | (99 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 22 μg | (49 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 81 mg | (85 %) | ||
| Potassium | 1,463 mg | (37 %) | ||
| Calcium | 165 mg | (17 %) | ||
| Magnesium | 148 mg | (49 %) | ||
| Iron | 9.7 mg | (65 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 31.5 g | |||
| Uric acid | 244 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 43 g |
Ingredients
- Ingredients
- 2 duck legs (ready for cooking, á 300-350 g)
- salt
- freshly ground peppers
- 1 garlic clove
- 1 ½ centimeters fresh ginger
- 1 Pineapple
- 350 grams Tomatoes
- 1 bunch scallions
- 2 Tbsps vegetable oil
- 2 Tbsps yellow Curry paste
- 500 milliliters unsweetened Coconut milk
- 1 splash Lime juice
Preparation steps
Preheat the oven to 100°C (approximately 212°F).
Rinse the duck breasts, pat dry, cut the skin, without cutting into the flesh, in a diamond pattern. Season with salt and pepper.
Saute the duck breasts skin-side down in a dry skillet until the skin is golden brown. Turn the duck over and transfer to the oven. Bake until cooked to medium (the meat will be pink in the center) 30-40 minutes or cook to desired degree of doneness.
Meanwhile, peel and finely chop the garlic and ginger. Peel the pineapple, cut into quarters, remove the hard core and cut the flesh into bite-size pieces. Rinse and quarter the tomatoes, remove seeds and cut into small cubes.
Rinse and thinly slice the scallions.
In a pan heat the oil and sauté the garlic with the ginger. Stir in the curry paste and cook 1 minute. Pour in the coconut milk, bring to a simmer and cook over medium heat, stirring occasionally for 5 minutes. Add the pineapple, tomatoes and scallions, season with salt and pepper and a dash of lime juice and simmer, stirring occasionally for 5 minutes.
Remove the duck breasts from the oven, let rest briefly and slice. Serve with small bowls of curry sauce.
