Yellow Split Pea and Cabbage Soup with Seared Duck Breast

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Yellow Split Pea and Cabbage Soup with Seared Duck Breast
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Health Score:
92 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
1141
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,141 cal.(54 %)
Protein37 g(38 %)
Fat102 g(88 %)
Carbohydrates22 g(15 %)
Sugar added0 g(0 %)
Roughage7.7 g(26 %)
Vitamin A1 mg(125 %)
Vitamin D2.8 μg(14 %)
Vitamin E5 mg(42 %)
Vitamin K27.5 μg(46 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.8 mg(73 %)
Niacin14.2 mg(118 %)
Vitamin B₆0.9 mg(64 %)
Folate160 μg(53 %)
Pantothenic acid2.8 mg(47 %)
Biotin20.5 μg(46 %)
Vitamin B₁₂1.4 μg(47 %)
Vitamin C84 mg(88 %)
Potassium1,149 mg(29 %)
Calcium326 mg(33 %)
Magnesium95 mg(32 %)
Iron5.3 mg(35 %)
Iodine14 μg(7 %)
Zinc4.1 mg(51 %)
Saturated fatty acids54.9 g
Uric acid282 mg
Cholesterol305 mg
Complete sugar15 g

Ingredients

for
4
Ingredients
250 grams yellow split Peas
4 onions
2 bay leaves
500 grams Savoy cabbage
2 duck legs (each around 300 grams) (approximately 11 ounces)
salt
peppers
2 small red chili peppers
Whipped cream
How healthy are the main ingredients?
Savoy cabbageonionsaltWhipped cream

Preparation steps

1.

Place the split peas in a pot. Peel the onions and coarsely chop. Add to the pot along with the bay leaves. Pour in 2 liters (approximately 8 cups) cold water and soak overnight.

2.

The following day, bring the soaked pea mixture to a boil in the soaking water and simmer for about 1 hour. Trim the cabbage, rinse and cut into fine strips. Trim the skin from the duck and dice. Fry in a dry frying pan until crispy then drain on paper towels. Season the duck breasts with salt and pepper and sear in the duck fat for 10 minutes per side. Wrap in foil and let rest. 

3.

Add the cabbage to the duck fat and sauté for 15 minutes. Cut the chiles in half lengthwise, remove the seeds and mince. Add to the cabbage and sauté until fragrant. Remove the bay leaf from the peas and mash the peas. Pour in the cream, bring to a boil, season with salt and pepper and add the sautéed cabbage. Slice the duck breasts and arrange in serving bowls. Pour the soup over top and sprinkle with crispy duck cracklings.