Roasted Duck, with Orange, Honey and Cress

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Roasted Duck, with Orange, Honey and Cress
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
230
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie230 kcal(11 %)
Protein13.85 g(14 %)
Fat15.27 g(13 %)
Carbohydrates9.87 g(7 %)
Sugar added1.44 g(6 %)
Roughage1.59 g(5 %)
Vitamin A28.3 mg(3,538 %)
Vitamin D0 μg(0 %)
Vitamin E2.6 mg(22 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.03 mg(3 %)
Niacin8.24 mg(69 %)
Vitamin B₆0.05 mg(4 %)
Folate20.07 μg(7 %)
Pantothenic acid0.18 mg(3 %)
Biotin0.67 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C38.2 mg(40 %)
Potassium137.97 mg(3 %)
Calcium36.76 mg(4 %)
Magnesium7.96 mg(3 %)
Iron2.24 mg(15 %)
Zinc0.06 mg(1 %)
Saturated fatty acids1.32 g
Cholesterol67.92 mg

Ingredients

for
4
Ingredients
2
large Duck breasts (each 300 grams)
freshly ground Pepper
2
1 teaspoon
1 tablespoon
4 tablespoons
2 handfuls

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.