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Duck for a healthy Diet
With its rich flavour, splendid rosé colour and excellent texture, duck meat not only provides an indulgent experience to your taste buds, but it is high in protein (18,2%). It boosts your muscles since it has a complete protein profile: including each of the amino acids. What’s more it contains zinc, selenium and vitamins B5 and B12. The roasted, panfryed or confit goodness makes a healthful addition to your diet and offers several nutrients important for tissue function.
Confit duck breast with caramelized orange, rockets and quinoa salad
Ingredients for 4
4 duck breasts, 6-700 ml duck fat, 100 ml chicken stock, 2 tsp sea salt, freshly ground pepper, rosmary
5 cloves of garlic, 4 oranges or blood oranges, 150 g quinoa, 50 g sugar, 200 g rocket, 10 ml olive oil, 30 g pine nut
Preparation
Season the breasts with salt, pepper, and rosemary then let is rest for a night in the fridge. Place the meat in a pan, add the garlic, chicken stock and duck fat. Preheat the oven to 140-150 Celsius and let it confit for 2-2,5 hours. Afterwards remove the breasts from the fat and panfry it until the skin in nice and crispy.
Quinoa is easy to cook: wash, then boil it in double amount of water, season it with alt and pepper.
Prepare the orange segments with a paring knife and fry it in a grill pan until you reach a rich brown colour, add the sugar to caramelize. Later on mix the rockets with salt, pepper and olive oil, add the quinoa and place the oranges on top. Sprinkle the salad with pine nuts.