Roasted Duck, with Orange, Honey and Cress

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Roasted Duck, with Orange, Honey and Cress
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
423
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie423 cal.(20 %)
Protein24 g(24 %)
Fat32 g(28 %)
Carbohydrates10 g(7 %)
Sugar added1 g(4 %)
Roughage2.5 g(8 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E2.4 mg(20 %)
Vitamin K64.1 μg(107 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.3 mg(27 %)
Niacin9.5 mg(79 %)
Vitamin B₆0.5 mg(36 %)
Folate61 μg(20 %)
Pantothenic acid1.4 mg(23 %)
Biotin9.6 μg(21 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C58 mg(61 %)
Potassium553 mg(14 %)
Calcium95 mg(10 %)
Magnesium46 mg(15 %)
Iron4.3 mg(29 %)
Iodine3 μg(2 %)
Zinc2.4 mg(30 %)
Saturated fatty acids8.2 g
Uric acid198 mg
Cholesterol95 mg
Complete sugar10 g

Ingredients

for
4
Ingredients
2 large duck legs (each 300 grams)
salt
freshly ground peppers
2 Oranges
1 tsp honey
1 Tbsp white balsamic vinegar
4 Tbsps Canola oil
2 handfuls Watercress
How healthy are the main ingredients?
WatercresshoneysaltOrange

Preparation steps

1.

Preheat the oven to 120°C (approximately 225°F).

2.

Rinse duck breasts, pat dry, cut the skin in a diamond-shaped pattern and season with salt and pepper. Heat a pan and fry duck breast with the skin-side down for about 5 minutes until done. Then turn over, fry briefly and place on a baking sheet lined with parchment paper baking sheet. Bake in preheated oven and let cook until done 35-40 minutes.

3.

Rinse oranges with hot water and pat dry. Peel an orange. Remove orange fillets and collect juice. Press juice from remaining pulp and mix in s bowl with orange peel, honey, vinegar and oil and season with salt and pepper.

4.

Rinse watercress, trim and spin dry. Serve duck on plates garnished with orange segments on plates. Place the sliced duck breasts on top and serve drizzled with the dressing.

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