Duck and Salad Rolls

Name: Duck and Salad Rolls
Total time: 50 min
Yield: 4
Cuisine: Asian
Ingredients: 1 duck breast fillet (approx. 300 g); salt; peppers; 1 mini Chinese cabbage; 2 carrots; 2 sticks Celery; 8 sheets Wonton wrapper; soy sauce (to serve)

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Difficulty:

easy

Difficulty

Preparation:

15 min.

Preparation

ready in 50 min.

Ready in

Calories:

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	90 kcal	(4 %)
Protein	8.64 g	(9 %)
Fat	0.73 g	(1 %)
Carbohydrates	11.29 g	(8 %)
Sugar added	0 g	(0 %)
Roughage	1.57 g	(5 %)

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more nutritional values

Vitamin A	708.98 mg	(88,623 %)
Vitamin D	0 μg	(0 %)
Vitamin E	0.05 mg	(0 %)
Vitamin B₁	0 mg	(0 %)
Vitamin B₂	0.01 mg	(1 %)
Niacin	4.55 mg	(38 %)
Vitamin B₆	0.01 mg	(1 %)
Folate	7.2 μg	(2 %)
Pantothenic acid	0.05 mg	(1 %)
Biotin	0.02 μg	(0 %)
Vitamin B₁₂	0 μg	(0 %)
Vitamin C	9.63 mg	(10 %)
Potassium	52 mg	(1 %)
Calcium	34.14 mg	(3 %)
Magnesium	2.2 mg	(1 %)
Iron	1.47 mg	(10 %)
Zinc	0.03 mg	(0 %)
Saturated fatty acids	0.15 g
Cholesterol	35.96 mg

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 1
duck breast fillet (approx. 300 g); salt; peppers; 1
mini Chinese cabbage; 2
carrots; 2 sticks
Celery; 8 sheets
Wonton wrapper; soy sauce (to serve)

How healthy are the main ingredients?

salt carrot Celery soy sauce

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Preparation steps

Preheat the oven to its lowest temperature.

Wash the duck breast, dab dry and make diamond-shape incisions in the skin. Season with salt and pepper and place in a hot frying pan skin-side down for about 5 minutes until brown. Fry briefly on the other side, then place in the oven on a rack, with a roasting pan underneath for 30 minutes until medium rare.

In the meantime wash and clean the pak choi and cut the leaves and stalk into strips. Peel the carrots and cut into strips. Wash the celery and cut into strips. Blanch the vegetables in boiling, salted water. Remove and drain well. Briefly place the wan tan sheets into the water and drain well.

Cut the duck breast into thin strips and place on the wan tan sheets, together with the vegetables. Roll up and serve with a dip.