Benefits of duck, and information on the nutritional properties of duck meat, with interesting nutritional qualities.
Although consumed in many parts of the world, it is true that in our country the meat of duck tends to be a product very little used in gastronomy; Something that does not happen in other cuisines of the world, as for example the Asian, where it is a well-known and characteristic food.
Nutritional properties of duck meat
If you eat with skin, the truth is that we are facing one of the most caloric birds, mainly because it accumulates a lot of fat. So if you want to enjoy your delicious meat without adding extra calories to the diet, the ideal is to remove the skin.
Like most lean meats (also known as white meats), the fact is that the duck brings a lot of good quality protein, so that its meat is rich in essential amino acids.
It also provides vitamins (especially group B vitamins such as riboflavin, thiamine, niacin and vitamin B12), as well as minerals (easily absorbed iron, zinc and phosphorus).
Ingredients of this Amazing Duck with candied fruit Recipe
- 4 servings
- 2 duck breast (they are the breasts)
- 4 pieces natural pineapple
- 1 sour apple
- 1/2 mango (I’ve put kaki persimon)
- 1 strong pear
- 1 orange
- 1 large kiwi
- 12 cranberries (I’ve put dehydrated)
- 12 raspberries (not had)
- 1/2 cup dry sherry
- 1/4 cup rancid wine
- 1/4 cup red wine
Clean the duck breasts and remove half of the fat. Make a few marks with the knife, in the fat, salt to taste.
In a frying pan without oil brown the breasts on both sides, they have to be left little made inside. When they are half roasted remove the fat and leave them in the pan, ensuring that the fat is not burned. Remove the breasts and set aside.
In the same pan, and over low heat, add a tablespoon of sugar until it is about to caramel. Add the vinegar cream and let reduce as much as possible.
Add 1/2 glass of sherry 1/4 stale wine and 1/4 red wine. Let it reduce to one quarter.
Add a glass of broth bottom and reduce 10 minutes over low heat. Turn the sauce on about 25 grams of butter.
Wash and peel the apple, the orange, the mango, the pear, the kiwi and the pineapple. Cut the fruit into wedges.
In a nonstick skillet, place a base of sugar, on top of the orange, apple, pear, kiwi, mango and pineapple. Sprinkle with sugar and add a tablespoon of butter.
Put the fire to a minimum and cover the pan. Remove fruits as they are cooked about 5 minutes. First remove the orange, kiwi, mango, pear, apple and pineapple.
In another nonstick skillet put a base of sugar and on top the raspberries, the cranberries. Sprinkle with sugar add a tablespoon of butter. Put the fire to a minimum cover and leave a couple of minutes.
To mount the plate inserting the sheets of duck with the candied fruits, putting it in layers.
Heat in the oven to 180º 1 or 2 minutes and put sauce on top. Serve hot.
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