Directions:
- The day before marinate the duck breasts. The side without skin with five spice powder, the skin side with a mixture of white wine vinager and honey. Cut chili and ginger and sprinkle over the skin.
- Heat a saucepan and fry it on the skin side, then on the other.
- Preheat oven to 180°C and broil it medium or as you prefer.
- Heat a saucepan and melt cheese in a circle. When it gets brown take a glass and put the melted cheese over it to form a cheese basket.
- Clean the pomegranate, save some of the juice for the salat dressing.
- Cut duck breast in thin slices and put each on a chiccoree leaf.
- Make dressing of the boild eggs, chopped oinion, dijon mustard, red wine vinager, grape seed oil, milk and pomegranate juice. Pour it over the salad and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 362.55 Kcal (1518 kJ) | ||
| Calories from fat | 137.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.33g | 24% | |
|---|---|---|---|
| Cholesterol | 104.81mg | 35% | |
| Sodium | 81.45mg | 3% | |
| Potassium | 517.22mg | 11% | |
| Total Carbs | 35.31g | 12% | |
| Sugars | 13.75g | 55% | |
| Dietary Fiber | 4.89g | 20% | |
| Protein | 22.8g | 46% | |
| Vitamin C | 12.3mg | 20% | |
| Iron | 5.4mg | 30% | |
| Calcium | 69.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 61.25 Kcal (256 kJ) | ||
| Calories from fat | 23.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.59g | 24% | |
|---|---|---|---|
| Cholesterol | 17.71mg | 35% | |
| Sodium | 13.76mg | 3% | |
| Potassium | 87.37mg | 11% | |
| Total Carbs | 5.96g | 12% | |
| Sugars | 2.32g | 55% | |
| Dietary Fiber | 0.83g | 20% | |
| Protein | 3.85g | 46% | |
| Vitamin C | 2.1mg | 20% | |
| Iron | 0.9mg | 30% | |
| Calcium | 11.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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