Duck with orange

Duck is an especially good source of zinc, which is essential for boosting the immune system, since one 100 gram serving contains 17% of the daily recommended intake. It’s also a great source of selenium, needed for proper thyroid function, and vitamins B-5 and B-12, which are essential for maintaining a healthy nervous system.

Since duck can be a fattier cut of meat it’s very important to prepare it without using any additional oils or fats. All Zepter cookware allows for frying without the use of oils or fats and cooking without water. This allows for the retainment of the highest possible mineral and nutrient value. Food is more flavorful, since the natural aromas are preserved, yet healthier!

Today we’ve prepared a recipe for orange duck, a dish that’s sure to leave an impression!

Z-Q1927; Z-FP2016-SC

INGREDIENTS (for 2 persons)

•   2 duck breast fillets (approx. 160 g each)
•   1 tablespoon 5-spice mix
•   200 g pumpkin
•   200 g swiss chard
•   2 tablespoons honey
•   1 whole grapefruit
•   1 whole pomegranate
•   2 dcl orange juice
•   1 bunch coriander, optional
•   3 tablespoons olive oil

PREPARATION:
•   Place the fillets on a Felix Zepter cutting board and cut triangular scores through the duck skin to release the fats and allow for the fillets to get juicy and crispy.
•   Season both sides with 5-spice mix.

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• Place the fillets in a cold Quadra pot (Z-Q1927) without any oil or water and cover.
• Use the induction plate to cook at a medium heat of 160°C for 2 minutes, then lower temperature to 90°C. Add the freshly squeezed orange juice, made using the More Juice Press Frozen, pomegranate and honey to the pan and cook for an additional 20 minutes. Remove from heat source.

•   Add the pumpkin and swiss chard to a cold pan (Z-FP2016-SC) without adding any water and cover.
•   Cook at a low heat of 90°C for 10 minutes then remove from heat source.
•   Uncover and drizzle with olive oil.