Duck and Fruit Curry
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
636
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 636 cal. | (30 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.8 mg | (73 %) | ||
| Vitamin K | 17 μg | (28 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.3 mg | (103 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 744 mg | (19 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 216 mg | |||
| Cholesterol | 103 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps soy sauce
- 2 Tbsps sesame oil
- 2 Tbsps honey
- 1 tsp Chili powder
- 1 tsp cinnamon
- 2 duck legs (skinned and sliced)
- 2 Tbsps sunflower oil
- 1 onion (chopped)
- 2 cloves garlic cloves (chopped)
- 1 Tbsp Sesame seeds
- ½ cup white wine
- ½ cup chicken stock (or water)
- ½ cup Coconut milk
- ½ cup almonds (roughly chopped)
- 2 ripe Peaches (skinned, stones removed and sliced)
- 1 red chili pepper (sliced)
- cilantro (to garnish)
Preparation steps
1.
Mix together the soy sauce, sesame oil, honey, chilli powder and cinnamon in a bowl. Add the sliced duck, mix well and set aside to marinade for 1 hour.
2.
Heat the sunflower oil in a pan and gently fry the onion and garlic until soft but not brown.
3.
Turn the heat to high, add the sliced duck and cook until the meat is brown all over.
4.
Stir in the sesame seeds and add the wine, stock and coconut milk. Bring to a boil then turn the heat down and simmer gently for 10 minutes.
5.
Add the almonds and peaches, season with salt and pepper and simmer for 5 more minutes.
6.
Serve garnished with the sliced chilli and coriander.
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