Coconut Curry Duck
Nutritional values
(Percentage of daily recommendation)
| Calorie | 847 cal. | (40 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 65 g | (56 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 22.1 μg | (37 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 22.3 μg | (50 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,103 mg | (28 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 119 mg | (40 %) | ||
| Iron | 9.7 mg | (65 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 30.9 g | |||
| Uric acid | 298 mg | |||
| Cholesterol | 143 mg | |||
| Complete sugar | 28 g |
Ingredients
- Ingredients
- 3 duck legs (each. 250-280 grams)
- 400 milliliters unsweetened Coconut milk (canned)
- 350 grams Pineapple (canned)
- 12 Cherry tomatoes
- 4 Kaffir lime leaves
- 2 garlic cloves
- 4 Tbsps vegetable oil
- 3 Tbsps Fish sauce
- 2 Tbsps soy sauce
- 2 Tbsps honey
- 2 Tbsps Curry paste
- 1 Tbsp sugar
- 1 Tbsp chopped cilantro
- salt
- freshly ground peppers
Preparation steps
With a sharp knife, cut the skin of the duck breasts into a diamond pattern without cutting into the flesh. Peel the garlic, chop finely and place in a bowl with the soy sauce, honey and cilantro, season with salt and pepper, add the meat and rub the mixture all over. Cover and refrigerate 2 hours.
Drain the pineapple well. Rinse and halve the tomatoes. Rinse the kaffir lime leaves and cut into fine strips.
Heat the oil in a wok or deep skillet, lift the duck from the marinade and saute 4-5 minutes. Remove and slice. Add the curry paste to the pan, saute briefly and stir in the coconut milk. Return the duck to the pan along with the pineapple, kaffir lime leaves, fish sauce and sugar and simmer over medium heat until the duck is cooked through, 10-12 minutes. Season to taste, arrange on plates and garnish with the tomatoes.If desired, serve with rice.
