Roasted Duck Breasts with Blackberry Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 681 cal. | (32 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 6.7 μg | (11 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.2 mg | (160 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 15.8 μg | (35 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 855 mg | (21 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 7.7 mg | (51 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 19 g | |||
| Uric acid | 374 mg | |||
| Cholesterol | 217 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 4 duck legs about 200 g (approximately 7 ounces) each
- salt
- freshly ground peppers
- 1 shallot
- 2 centimeters ginger
- 1 Red chili pepper
- 150 milliliters chicken stock
- 75 milliliters Apple juice
- 250 grams fresh Blackberry
- 2 Tbsps cold butter
- 1 tsp honey
- 1 tsp lemon juice
Preparation steps
Preheat the oven to 120°C (approximately 250°F).
Rinse the duck breasts, pat dry and score the skin in a diamond-shaped pattern. Season with salt and pepper. Sear in a hot pan, skin side down, for about 5 minutes. Transfer to a roasting pan and cook in the oven for 25-30 minutes.
Peel and finely chop the shallot and ginger. Rinse the chilli pepper, cut in half, remove the seeds and finely chop. Sauté the shallot, ginger and chilli in the same pan as the duck breasts until softened. Deglaze with the poultry stock and apple juice and simmer for a few minutes. Rinse the blackberries and add to the pan. Cut the butter into pieces and stir into the sauce along with the honey and lemon juice. Remove from heat and season with salt and pepper.
Remove the duck breasts from the oven, allow to rest for several minutes, then slice on a diagonal. Spoon the sauce over the duck and serve.
