Asian Red Cabbage Salad with Duck Breast
Asian Red Cabbage Salad with Duck Breast - The aromatic and colorful mix puts you in a good mood
Healthy, because
Even smarter
Nutritional values
Duck meat contains a lot of magnesium. This mineral is important for the muscles and nervous system. The salad of cabbage, carrot and leek provides a lot of vitamin C and fiber.
Instead of duck, you can also use turkey or chicken cutlets or - if you prefer vegetarian - fried slices of smoked tofu.
(Percentage of daily recommendation)
| Calorie | 696 cal. | (33 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 16 g | (53 %) |
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 13.9 mg | (116 %) | ||
| Vitamin K | 93.3 μg | (156 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 17.5 mg | (146 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 259.7 μg | (87 %) | ||
| Pantothenic acid | 4 mg | (67 %) | ||
| Biotin | 29.2 μg | (65 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 217 mg | (228 %) | ||
| Potassium | 2,096 mg | (52 %) | ||
| Calcium | 247 mg | (25 %) | ||
| Magnesium | 189 mg | (63 %) | ||
| Iron | 10.4 mg | (69 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 320.8 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 30 g |
Ingredients
- Ingredients
- 18 ozs duck (2 duck breast fillets)
- 5 Tbsps soy sauce
- 3 Tbsps honey
- 6 Tbsps Chili sauce
- 36 ozs Red cabbage
- 1 carrot
- 8 ozs Leeks
- 1 red chili pepper
- ¼ oz ginger
- 1 garlic clove
- 22 ozs small Sweet potato
- 2 Tbsps sesame oil
- 3 Tbsps lemon juice
- 3 Tbsps Peanut oil
- 2 Tbsps Sesame seeds
- salt
- peppers
- 2 fresh mint
- 2 ozs roasted Shelled peanut
- Red pepper flakes
Preparation steps
Rinse duck breast fillets and pat dry. In a saucepan, combine 2 tablespoons soy sauce, 1 tablespoon honey, chili sauce and 2 tablespoons water and bring to a boil. Place duck breasts skin side down in a shallow dish, brush with marinade and marinate for 30 minutes.
Meanwhile, clean cabbage, quarter, cut out stalk and cut cabbage into fine strips. Clean carrot, peel and cut into fine strips. Clean, wash and cut leek into fine strips. Halve chili pepper lengthwise, remove seeds, wash and chop. Peel and finely chop ginger and garlic. Peel sweet potatoes, wash and cut into wedges.
Heat sesame oil in a frying pan, sauté ginger, garlic and chili for 2 minutes over medium heat. Drizzle with remaining honey, mix in cabbage, carrots and leek and deglaze with 2 tbsp. lemon juice. Add 2 tablespoons soy sauce and 2 tablespoons water and simmer, covered, over low heat for 5-10 minutes. Then remove from the pan and let cool for 10 minutes.
Heat 2 tablespoons of peanut oil in the pan. Fry duck breast fillets in it on the skin side for 5 minutes over high heat. Turn and fry on the other side over medium heat for 3 minutes. Cook duck breasts skin side up in a preheated oven at 140 °C / 285 °F for 12-15 minutes.
Meanwhile, in the same pan, heat remaining peanut oil and fry sweet potato wedges in it for 7-8 minutes on all sides over medium heat. Sprinkle with sesame seeds and season with salt and pepper.
Wash mint, shake dry and cut leaves into fine strips. Mix into the salad and season with the remaining soy sauce and lemon juice. Divide salad among plates, place sweet potato wedges next to it. Cut the duck breast fillets into tranches and arrange on the salad. Serve sprinkled with the peanuts and chili flakes, if desired.
