Tagliatelle with Duck Breasts and Black Olives
Nutritional values
(Percentage of daily recommendation)
| Calorie | 846 cal. | (40 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 16.7 μg | (28 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.4 mg | (112 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 573 mg | (14 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 16.4 g | |||
| Uric acid | 248 mg | |||
| Cholesterol | 129 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 2 duck legs
- salt
- freshly ground peppers
- 1 small onion
- 4 Tbsps olive oil
- 100 milliliters chicken stock
- 2 Tbsps balsamic vinegar
- 5 centiliters sherry
- 1 tsp honey
- 50 grams butter (cold)
- 100 grams Olives (black, pitted, coarsely chopped)
- 350 grams Tagliatelle
- parsley (for garnish)
Preparation steps
Rinse duck breasts and pat dry. Score skin in a diamond-shaped patter. Season with salt and pepper and fry skin-side down in a pan over medium heat until browned, about 4 minutes. Then cook in preheated oven on a wire rack over a baking sheet at 120°C (approximately 250°F) for about 25 minutes.
Cook tagliatelle according to package directions in plenty of boiling salted water until al dente.
Peel the onion, chop finely and sauté in the pan in remaining duck fat. Delaze with sherry, chicken stock and vinegar. Add honey and season with salt and pepper. Cook until reduced to half and stir in cold butter.
Remove duck breasts from the oven, let rest briefly, and stir accumulated juices into the sauce.
Drain the tagliatelle and mix with the olives. Cut the duck breasts diagonally into slices and arrange with the sauce and the pasta on plates. Serve garnished with parsley.
