Wild Duck with Kale and Lingonberries
(Percentage of daily recommendation)
| Calorie | 717 cal. | (34 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.2 g | (31 %) |
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 1,640.5 μg | (2,734 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 24.3 mg | (203 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 440 μg | (147 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 18.4 μg | (41 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 214 mg | (225 %) | ||
| Potassium | 1,622 mg | (41 %) | ||
| Calcium | 474 mg | (47 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 10.8 mg | (72 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 17.6 g | |||
| Uric acid | 448 mg | |||
| Cholesterol | 196 mg | |||
| Complete sugar | 7 g |
Preparation steps
Preheat the oven to 120°C (approximately 250°F) top and bottom heat. Rinse the duck breasts, pat dry, cut off the skin carefully and cut into strips. Season the duck breasts with salt. Cook the skin in a hot pan until golden brown without adding fat, add the duck breasts and cook. Sear 1 minute and turn. Bake in preheated oven for 30-40 minutes until done.
Cut the kale leaves from the stalk and rinse. Then blanch in boiling water 2 minutes. Remove and coarsely chop. Peel the onion, chop and saute in lard in a large roasting pan. Add the kale, seson well with pepper and pour in the broth. Simmer over medium heat 30 minutes.
Remove the duck breast from the oven, let rest briefly and cut in half. Season the kale to taste and serve with the duck breasts on a warm plate. Garnish with lingonberries, and serve with potato fritters, if desired.