Asian Style Duck Breast with Sauce
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 6 h. 35 min.
Ready in
Calories:
792
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 792 cal. | (38 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 14.9 μg | (25 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.8 mg | (165 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 236 μg | (79 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 19.7 μg | (44 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,383 mg | (35 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 9.3 mg | (62 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 16.3 g | |||
| Uric acid | 398 mg | |||
| Cholesterol | 190 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 duck legs (eahc about 200 grams)
- sunflower oil
- freshly ground peppers
- 1 red chili pepper
- 1 pc fresh ginger (about 20 grams, peeled)
- 2 scallions
- 6 Tbsps light soy sauce
- 8 Tbsps Rice vinegar
- 1 Tbsp sugar
- 2 Tbsps sesame oil
- 6 Iceberg lettuce (chopped)
- 4 scallions (green parts, fried in oil, drained on paper towels)
Preparation steps
1.
Rinse chile pepper and halve lengthwise, remove seeds and chop very finely. Finely grate ginger. Rinse scallions and chop as finely as possible. Combine chile pepper, ginger, scallions, soy sauce, rice vinegar, sugar and sesame oil and refrigerate for 6 hours.
2.
Season duck breasts with salt and pepper. Heat 2-3 tablespoons of oil in a heavy pan. Brown duck breasts on high heat for about 2 minutes skin side down.Turn over and slide pan into preheated oven at 180°C (approximately 350°F) for about 10 minutes. Skin should be crispy and duck meat should be pink. Let rest for 3 minutes. Slice. inside.
3.
Arrange sliced duck breast on salad leaves and garnish with crisp scallions. Drizzle with prepared sauce and serve.
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