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Chinese-style spiced duck
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 2 hrs 35 mins
Calories:
639
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 639 cal. | (30 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 75.8 μg | (126 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.8 mg | (157 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 19.2 μg | (43 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 942 mg | (24 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 7.7 mg | (51 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 15.1 g | |||
| Uric acid | 367 mg | |||
| Cholesterol | 190 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 2 cloves garlic cloves (finely chopped)
- 2 Tbsps Hoisin sauce
- 4 Tbsps soy sauce
- 2 Tbsps sesame oil
- 4 duck legs (approx. 250 g each, each cut into 3-4 pieces)
- 1 Tbsp Szechuan pepper
- 1 tsp Coriander
- ½ tsp peppercorns
- 1 Lettuce (finely sliced)
- 4 scallions (sliced into strips)
Preparation steps
1.
Mix together the garlic, hoisin sauce, soy sauce and sesame oil. Add the duck pieces and mix to coat. Cover and put to chill for at least 2 hours.
2.
In a mortar, grind the Szechuan pepper with the coriander and peppercorns. Remove the duck from the marinade and rub all over with the pepper mixture. Grill on the hot barbecue, turning regularly, for 10-15 minutes. Make sure the heat isn't too high so as not to burn the spices.
3.
Arrange the duck on a bed of lettuce and spring onions in small bowls. Serve with a dip and flatbread, if desired.
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