Directions:
- ) Cut tracks through the fat with a sharp knife without touching the skin. Mix in a flat bowl orange juice, olive oil, mustard, paprika, coriander seed, crushed chilies and cinnamon. Add the duck breast, skin on top. Cover with Saran Wrap and leave between 20min to 2h.
- ) Prepare the BBQ for indirect heating at max. heating. Grill duck breast 45 seconds on each side before transfering on the 'off' side of the BBQ. Close the BBQ and cook for 10-15 minutes. Put back the breast on the heated side for 2-4 minutes until cooked to desired state. Remove and cover in aluminum foil for 5 minutes to rest.
- ) Put the left-over of the marinade into a pan, boil till it reduces by half
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 509.89 Kcal (2135 kJ) | ||
| Calories from fat | 197 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.89g | 34% | |
|---|---|---|---|
| Cholesterol | 356.68mg | 119% | |
| Sodium | 311.68mg | 13% | |
| Potassium | 175.21mg | 4% | |
| Total Carbs | 7.74g | 3% | |
| Sugars | 5.22g | 21% | |
| Dietary Fiber | 1g | 4% | |
| Protein | 70.9g | 142% | |
| Vitamin C | 38.8mg | 65% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 15.4mg | 85% | |
| Calcium | 39.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 153.67 Kcal (643 kJ) | ||
| Calories from fat | 59.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.6g | 34% | |
|---|---|---|---|
| Cholesterol | 107.5mg | 119% | |
| Sodium | 93.93mg | 13% | |
| Potassium | 52.81mg | 4% | |
| Total Carbs | 2.33g | 3% | |
| Sugars | 1.57g | 21% | |
| Dietary Fiber | 0.3g | 4% | |
| Protein | 21.37g | 142% | |
| Vitamin C | 11.7mg | 65% | |
| Iron | 4.6mg | 85% | |
| Calcium | 11.9mg | 4% | |
* 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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