Duck Roasted
Preheat oven to 400*
* Lightly score skin side of duck breast in a crisscross pattern, cutting into the fat but not the meat
* Generously season duck all over with salt
* In a small bolw whixh together pomegranate molasses and mustard
* Whisk in olive oil, a pinch of salt and lemon juice to taste
* Lay duck breast, skin side down into large ovenproof pans and set over medium heat
* Gently cook breast until skin crisps and browns and fat renders out, about 8 minutes
* Season potatoes lightly with salt and stir them into pans to coat in fat
* Transfer pans to oven, roast skin side down until meat is medium rare, about 7 minutes
* Remove breasts and place skin side up on a cutting board, let rest 5 minutes
* Smash potatoes in pan using back of a spoon until they crack open but retain shape
* Stir kale into pan, season with salt and toss to coat in fat
* Return pan to oven and roast until kale crisps at edge, about 5 minutes
* Stir tahini and lemon juice into patato-kale mixture
* Cut breasts crosswise into 1/2 inch thick slices
* Toss juices from cutting board into potato-Kale mixture
* Serve sliced duck on top of mixture
* Spoon pomegranate sauce ove meat
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (144g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 156 | ||
Calories from Fat: 29 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 52.8mg | 2 % | |
Potassium 673.6mg | 18 % | |
Total Carbohydrate 30g | 9 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 26.9g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 156
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