Sliced Poultry Salad
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
313
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 313 cal. | (15 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 80.4 μg | (134 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 88 mg | (93 %) | ||
| Potassium | 716 mg | (18 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 134 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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.
