Chinese Duck Stir Fry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 664 cal. | (32 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.4 g | (41 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 288.4 μg | (481 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 13.7 mg | (114 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 28 μg | (62 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 134 mg | (141 %) | ||
| Potassium | 1,406 mg | (35 %) | ||
| Calcium | 216 mg | (22 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 328 mg | |||
| Cholesterol | 96 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 18 ozs duck legs
- 2 Tbsps vegetable oil
- 1 sm head Green cabbage
- 7 ozs shiitake mushrooms
- 6 Tbsps sesame oil
- salt
- peppers
- 2 Red chili peppers
- 4 garlic cloves
- 14 ozs Corn
- 1 bunch scallions
- 4 ozs Broth
- 4 Tbsps Oyster sauce
- 4 Tbsps soy sauce
- 2 Tbsps Hoisin sauce
- 1 bunch fresh cilantro
Preparation steps
Rinse duck breasts and pat dry. Season with salt and pepper and score skin in a diamond pattern. Heat 2 tablespoons of oil in wok and sear duck breasts for 5 minutes per side. Continue cooking in preheated oven at 180°C / 350°F for about 15 minutes.
Rinse and halve cabbage, remove stalk and cut leaves into strips. Clean mushrooms. Rinse and halve chile peppers, remove seeds adn ribs and chop finely. Peel and chop garlic. Rinse and dry scallions, cut into strips. Heat sesame oil in a wok and saute cabbage strips and shiitake mushrooms on high heat briefly. Add chile peppers, garlic, corn cobs and scallions and saute for 3 minutes. Deglaze wok with broth and season with salt, pepper and sauces. Cut duck breast into thin slices and add to the vegetables in the wok. Heat through. Rinse and shake dry cilantro, pluck off leaves and chop coarsely. Add to the wok.
Serve with rice, if desired.
