Roasted Duck, with Orange, Honey and Cress
Nutritional values
(Percentage of daily recommendation)
| Calorie | 230 kcal | (11 %) | ||
| Protein | 13.85 g | (14 %) | ||
| Fat | 15.27 g | (13 %) | ||
| Carbohydrates | 9.87 g | (7 %) | ||
| Sugar added | 1.44 g | (6 %) | ||
| Roughage | 1.59 g | (5 %) |
| Vitamin A | 28.3 mg | (3,538 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin B₁ | 0.06 mg | (6 %) | ||
| Vitamin B₂ | 0.03 mg | (3 %) | ||
| Niacin | 8.24 mg | (69 %) | ||
| Vitamin B₆ | 0.05 mg | (4 %) | ||
| Folate | 20.07 μg | (7 %) | ||
| Pantothenic acid | 0.18 mg | (3 %) | ||
| Biotin | 0.67 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 38.2 mg | (40 %) | ||
| Potassium | 137.97 mg | (3 %) | ||
| Calcium | 36.76 mg | (4 %) | ||
| Magnesium | 7.96 mg | (3 %) | ||
| Iron | 2.24 mg | (15 %) | ||
| Zinc | 0.06 mg | (1 %) | ||
| Saturated fatty acids | 1.32 g | |||
| Cholesterol | 67.92 mg |
Ingredients
- 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
Preparation steps
Preheat the oven to 120°C (approximately 225°F).
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.
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.
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.
