Duck and Cabbage Stir-Fry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 698 cal. | (33 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 98.5 μg | (164 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.4 mg | (103 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 90 mg | (95 %) | ||
| Potassium | 779 mg | (19 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 11.2 g | |||
| Uric acid | 267 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the stir-fry
- 400 grams Napa cabbage
- 1 onion
- ½ Red Bell pepper
- ½ yellow Bell pepper
- 2 duck legs
- Peanut oil (for frying)
- salt
- peppers
- sugar
- sweet and spicy Chili sauce
- ½ bunch Chives
- For the rice
- 250 grams Basmati rice
- 1 l warm water
- 1 pinch salt
- 1 tsp butter
Preparation steps
Rinse the cabbage, remove the stalk and cut the leaves into fine strips. Peel the onion and cut in half, then into thin slices. Rinse the bell peppers, remove ribs and seeds and cut into fine strips.
Pound the duck breasts and cut into strips about 1 cm (approximately 1/2 inch) wide.
Heat the peanut oil in a wok. Brown the meat quickly on all sides, then push to the edge of the pan and reduce heat. Sear the cabbage and slide to the edge. Add the onion and peppers and sauté quickly. Mix everything together and season to taste with chili sauce.
Cut the chives into small rings and garnish the stir-fry.
For the rice, heat the water, rice and salt in a saucepan, bring to a low boil and cook for about 8 minutes. Drain the rice, and melt the butter into the saucepan. Add the rice back to the pan and warm for 5 minutes. Serve with the stiry fry.
