Wintertime Sliced Duck Dinner
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
912
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 912 cal. | (43 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.6 g | (52 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 190.2 μg | (317 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 23.1 mg | (193 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 261 μg | (87 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 18.1 μg | (40 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 168 mg | (177 %) | ||
| Potassium | 2,131 mg | (53 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 141 mg | (47 %) | ||
| Iron | 9.9 mg | (66 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 16 g | |||
| Uric acid | 461 mg | |||
| Cholesterol | 212 mg | |||
| Complete sugar | 22 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 duck legs (approx. 200 g, trimmed of excess fat)
- 2 cups Chestnuts (scored on their undersides)
- 2 cups Brussels sprouts (scored on their undersides)
- 1.333 cups chicken stock
- 0.333 cup Port wine
- flaked Sea salt
- freshly ground peppers
- Chervil (to garnish)
Preparation steps
1.
Halve half of the Brussels sprouts and place all of them in a bowl of cold water. Cook the chestnuts in a large saucepan of boiling water until tender; 30-40 minutes.
2.
Drain and run under cold running water before peeling and setting to one side.
3.
Preheat the oven to 190°C (170°C fan) | 375°F | gas 5.
4.
Heat a large, ovenproof frying pan over a medium heat until hot. Score the fat of the duck breasts in a criss-cross pattern using a sharp knife.
5.
Season the skin sides with salt and pepper and place skin-side down into the hot pan, allowing the fat to render. Drain any excess fat in the pan as it renders.
6.
Once the skin has rendered most of its fat and the skin is golden, move the pan to the oven to finish cooking the duck breasts; they should be firm yet slightly springy to the touch for medium-rare (keep cooking them for an additional 3-5 minutes if you like the duck more well-done).
7.
Remove the duck breasts when ready, transfer them from the pan to a warm plate and cover loosely with aluminium foil. Allow them to rest for 10 minutes.
8.
Meanwhile, bring a large saucepan of salted water to the boil, drain the Brussels sprouts and cook for 10-12 minutes until just tender.
9.
Meanwhile, place the pan over a low heat and deglaze with the port. Once reduced by half, add the chicken stock and reduce that by one third. Add the chestnuts to the sauce to warm through.
10.
Slice the duck breasts and arrange on warmed serving plates. Spoon the Brussels sprouts next to the duck before spooning the sauce and chestnuts over them.
11.
Garnish with sprigs of chervil before serving.
