Seared Duck Breasts
(Percentage of daily recommendation)
| Calorie | 281 cal. | (13 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 0 g | (0 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0 mg | (0 %) | ||
| Vitamin K | 2.5 μg | (4 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 331 mg | (8 %) | ||
| Calcium | 19 mg | (2 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 173 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 0 g |
Preparation steps
Step 1 and 2
Preheat the oven to 150°C (approximately 300°F). Rinse the duck breasts and pat dry with paper towel.
Step 3
Remove any remaining feathers with tweezers.
Step 4
Score the skin in a crosshatch pattern, making sure to not cut into the meat.
Step 5
Heat a skillet (preferrably not non-stick). Place the duck breasts in the skillet, skin side down. Sear until golden brown and crispy, about 8 minutes.
Step 6
Turn the duck breasts and cook on the other side for 1-2 minutes. Baste with the residual duck fat.
Step 7 and 8
Turn the duck breasts again and cover with foil.
Step 9
Cook the duck breasts in the oven for 20-25 minutes. Remove from oven and remove the aluminum foil.
Step 9, 10 and 11
Season the duck with salt and pepper to taste. Thinly slice and serve.