Bean Stew with Duck
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(0 votes)
Health Score:
87 / 100
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
488
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 488 cal. | (23 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 84.5 μg | (141 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 13.5 mg | (113 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 180 μg | (60 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 27.4 μg | (61 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,100 mg | (28 %) | ||
| Calcium | 525 mg | (53 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 269 mg | |||
| Cholesterol | 116 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams green Beans
- 2 duck legs
- 2 onions
- 100 milliliters white wine
- 750 milliliters Vegetable broth
- 300 grams Red Beans (in a can)
- 300 grams white Beans (in a can)
- 300 grams peeled Tomatoes (in a can)
- 1 sprig rosemary
- salt
- peppers
- sweet ground paprika
- 100 grams grated Emmentaler cheese
Preparation steps
1.
Rinse the green beans and cut into pieces. Cut into the duck skin to score it diagonally and perpendicular diagonally. Fry the duck in a pan with the skin side down for 3 minutes, then turn and fry another 3 minutes.
2.
Remove the meat from the pan and cook in a preheated oven at 100°C (approximately 210°F) for 20 minutes. Dice the onion and fry in duck fat. Deglaze with wine and broth. Bring to a boil in a pot, add the green beans and cook 6-8 minutes.
3.
Drain the red and white beans. Drain the tomatoes over a colander and coarsely chop them. Finely chop the rosemary. Add all into the soup and bring to a boil. Season with salt, pepper and paprika. Slice the duck breast and serve with the stew, garnished with cheese.
