Asian Duck Soup with Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 857 cal. | (41 %) | ||
| Protein | 72.49 g | (74 %) | ||
| Fat | 27.01 g | (23 %) | ||
| Carbohydrates | 80.04 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 27 g | (90 %) |
| Vitamin A | 2,289.31 mg | (286,164 %) | ||
| Vitamin D | 0.22 μg | (1 %) | ||
| Vitamin E | 2.31 mg | (19 %) | ||
| Vitamin B₁ | 0.88 mg | (88 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 28.46 mg | (237 %) | ||
| Vitamin B₆ | 1.59 mg | (114 %) | ||
| Folate | 326.27 μg | (109 %) | ||
| Pantothenic acid | 3.99 mg | (67 %) | ||
| Biotin | 10.01 μg | (22 %) | ||
| Vitamin B₁₂ | 0.88 μg | (29 %) | ||
| Vitamin C | 257.79 mg | (271 %) | ||
| Potassium | 1,846.01 mg | (46 %) | ||
| Calcium | 495.72 mg | (50 %) | ||
| Magnesium | 156.57 mg | (52 %) | ||
| Iron | 13.71 mg | (91 %) | ||
| Iodine | 1.05 μg | (1 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 9.11 g | |||
| Cholesterol | 196.69 mg |
Ingredients
- Ingredients
- 2 centimeters ginger
- 1 sprig Lemongrass
- 1 carrot
- 1 onion
- 2 garlic cloves
- 2 duck legs (Thigh)
- 1 tsp peppercorns
- 2 Tbsps soy sauce
- 2 Bok Choy
- 8 Thai eggplant
- 1 Red Bell pepper
- 1 Red chili pepper
- 1 handful fresh soybean sprout
- 150 grams Rice
- salt
- 1 Tbsp Shelled peanut
Preparation steps
Peel the ginger and cut into thin slices. Crimp the lemongrass. Peel the carrot and onion and cut both into coarse pieces. Peel garlic and halve the cloves. Rinse the duck legs and place in a large pot. Cover with cold water, bring to a boil and skim off foam. Add the ginger, lemongrass, carrot, onion, garlic, peppercorn and soy sauce. Simmer gently for 1.5 hours over low heat with half-closed lid.
Meanwhile, trim the bok choy, rinse and cut into individual sheets, cutting smaller as desired. Rinse and halve the eggplants. Trim the pepper, rinse, remove seeds and ribs and cut into thin strips. Rinse the chile, remove seeds and dice small. Rinse the sprouts and drain.
Rinse the rice in a sieve and cook in boiling salt water according to package directions.
Remove the meat from the finished broth, let cool, remove from the bone and remove fat. Cut into strips. Strain the broth through a cloth and boil about 1 liter (approximately 1 quart) in a fresh pot. Add the bok choy, pepper, eggplants, chile and duck strips to the soup, cook for 1-2 minutes on low heat and allow to warm through.
Distribute some rice and sprouts on plates and spoon the soup over. Serve garnished with peanuts and alongside remaining rice.
