print
Print
bookmark_border
Copy URL
Flipboard
star
Rate
Pinterest

Duck and Salad Rolls

0
Average: 0 (0 votes)
(0 votes)
Duck and Salad Rolls
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 50 min.
Ready in
Calories:
90
calories
Calories
0
Print

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie90 kcal(4 %)
Protein8.64 g(9 %)
Fat0.73 g(1 %)
Carbohydrates11.29 g(8 %)
Sugar added0 g(0 %)
Roughage1.57 g(5 %)
Vitamin A708.98 mg(88,623 %)
Vitamin D0 μg(0 %)
Vitamin E0.05 mg(0 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.01 mg(1 %)
Niacin4.55 mg(38 %)
Vitamin B₆0.01 mg(1 %)
Folate7.2 μg(2 %)
Pantothenic acid0.05 mg(1 %)
Biotin0.02 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C9.63 mg(10 %)
Potassium52 mg(1 %)
Calcium34.14 mg(3 %)
Magnesium2.2 mg(1 %)
Iron1.47 mg(10 %)
Zinc0.03 mg(0 %)
Saturated fatty acids0.15 g
Cholesterol35.96 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1
duck breast fillet (approx. 300 g)
1
2
2 sticks
8 sheets
soy sauce (to serve)

Preparation steps

1.
Preheat the oven to its lowest temperature.
2.
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.
3.
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.
4.
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.