Sliced Poultry Salad

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Sliced Poultry Salad
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Health Score:
Health Score
7,4 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
214
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie214 kcal(10 %)
Protein10.06 g(10 %)
Fat7.63 g(7 %)
Carbohydrates30.4 g(20 %)
Sugar added8.62 g(34 %)
Roughage4.29 g(14 %)
Vitamin A420.63 mg(52,579 %)
Vitamin D0 μg(0 %)
Vitamin E2.1 mg(18 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.13 mg(12 %)
Niacin5.52 mg(46 %)
Vitamin B₆0.21 mg(15 %)
Folate120.13 μg(40 %)
Pantothenic acid0.28 mg(5 %)
Biotin1.02 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C74.02 mg(78 %)
Potassium660.38 mg(17 %)
Calcium90.81 mg(9 %)
Magnesium51.61 mg(17 %)
Iron2.72 mg(18 %)
Iodine0.85 μg(0 %)
Zinc0.42 mg(5 %)
Saturated fatty acids1.32 g
Cholesterol33.96 mg
Author of this recipe:
How healthy are the main ingredients?
Spinach

Ingredients

for
4
Ingredients
1
duck breast fillet (ca. 350 g)
1.333 cups
3
Oranges (filleted, juice reserved)
2 tablespoons
2 tablespoons
2 handfuls
young Spinach (ca. 100 g | 2 cups)

Preparation steps

1.
Preheat the oven to 120°C (100°C in a fan oven), 250°F, gas 1/2 and line a baking tray with grease-proof paper.
2.
Score a diamond pattern into the duck skin. Season with salt and ground black pepper and fry skin-side down in a hot pan for around 5 minutes. Turn over and brown the other side, remove from the pan and place on the baking tray. Cook in the oven for 30-35 minutes until cooked but still pink in the middle.
3.
Meanwhile boil the potatoes for around 15 minutes until cooked. Leave to cool, peel and cut into wedges.
4.
Whisk together the orange juice, honey and peanut oil to make a dressing. Season to taste with salt and ground black pepper.
5.
Remove the duck from the oven and leave to cool briefly before slicing widthways. Divide the spinach between plates and arrange the duck, orange segments and potatoes on top. Drizzle the dressing over and serve.