Asian-Style Vegetables with Roast Duck
Nutritional values
(Percentage of daily recommendation)
| Calorie | 931 cal. | (44 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 65 g | (56 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 16.3 mg | (136 %) | ||
| Vitamin K | 96.9 μg | (162 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 21 mg | (175 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 276 μg | (92 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 27.9 μg | (62 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 184 mg | (194 %) | ||
| Potassium | 1,872 mg | (47 %) | ||
| Calcium | 179 mg | (18 %) | ||
| Magnesium | 131 mg | (44 %) | ||
| Iron | 9.6 mg | (64 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 16.8 g | |||
| Uric acid | 505 mg | |||
| Cholesterol | 190 mg | |||
| Complete sugar | 32 g |
Ingredients
- Ingredients
- 2 duck legs (each 250 grams)
- 2 carrots
- 1 red Bell pepper
- 1 stalk Leeks
- 1 red chili pepper
- 1 sm can Pineapple
- 2 Tbsps soy sauce
- 2 Tbsps sherry
- 1 tsp ground ginger
- salt
- freshly ground peppers
- vegetable oil
Preparation steps
Preheat the oven to 150°C (approximately 300°F).
Season the duck breasts with salt and pepper and with a sharp knife cut a diamond pattern into the skin. Heat 2 teaspoons oil in a skillet and saute the duck skin side down 3-4 minutes. Turn the duck over and saute 4-5 minutes longer. Remove, reserving the pan with the drippings. Place the duck skin side up on a baking sheet and bake until pink, about 10 minutes.
Meanwhile, peel the carrots and cut into thin strips.
Rinse the pepper, halve lengthwise, remove the seeds and white ribs and cut into strips.
Clean the leek, cut into rings and rinse well. Rinse the chile, slit lengthwise, remove the seeds and white ribs and cut into fine strips.
Drain the pineapple. Heat the pan with the drippings and sauté the carrots, pepper, leek and pineapple. Add the chile, ginger, soy sauce, sherry and if necessary 2 tablespoons of water. Slice the duck on the diagonal. To serve, arrange the vegetables and pineapple on plates and top with the duck.
