Asian-Style Vegetables with Roast Duck

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Asian-Style Vegetables with Roast Duck
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
931
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie931 cal.(44 %)
Protein52 g(53 %)
Fat65 g(56 %)
Carbohydrates33 g(22 %)
Sugar added0 g(0 %)
Roughage10.5 g(35 %)
Vitamin A2 mg(250 %)
Vitamin D0 μg(0 %)
Vitamin E16.3 mg(136 %)
Vitamin K96.9 μg(162 %)
Vitamin B₁1.2 mg(120 %)
Vitamin B₂0.7 mg(64 %)
Niacin21 mg(175 %)
Vitamin B₆1.7 mg(121 %)
Folate276 μg(92 %)
Pantothenic acid3.4 mg(57 %)
Biotin27.9 μg(62 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C184 mg(194 %)
Potassium1,872 mg(47 %)
Calcium179 mg(18 %)
Magnesium131 mg(44 %)
Iron9.6 mg(64 %)
Iodine19 μg(10 %)
Zinc5.7 mg(71 %)
Saturated fatty acids16.8 g
Uric acid505 mg
Cholesterol190 mg
Complete sugar32 g

Ingredients

for
2
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
How healthy are the main ingredients?
Leeksoy saucecarrotsalt

Preparation steps

1.

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.

2.

Rinse the pepper, halve lengthwise, remove the seeds and white ribs and cut into strips.

3.

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.

4.

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.