Duck Breast and Glass Noodle Salad
Duck breast provides plenty of protein and blood-forming iron, but not too much fat. If you want to further reduce the fat content, simply remove the skin before serving! Glass noodles are almost fat-free, but rich in satiating carbohydrates and (like duck meat) protein.
This refined salad tastes even more exotic if you sprinkle cashews or roasted sesame seeds over it instead of the all too familiar peanuts. With sesame seeds, you also have the advantage that they contain very little fat.
(Percentage of daily recommendation)
| Calorie | 375 cal. | (18 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 126.7 μg | (211 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.1 mg | (109 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 493 mg | (12 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 222 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 43 g |
Ingredients
- Ingredients
- 3 ozs Glass noodles
- 1 duck leg (about 9 ounces)
- salt
- peppers
- 1 Cucumber
- 1 red onion
- 1 Lime
- 1 Tbsp Thai fish sauce
- 1 Tbsp soy sauce
- 1 tsp honey
- 1 tsp sesame oil
- 4 sprigs Thai basil (or mint)
- 1 Tbsp Shelled peanut
Preparation steps
Cook glass noodles according to package instructions (or by soaking in hot water). Rinse duck fillet and pat dry. Using a sharp knife, score skin in a diamond pattern.
Cook duck breast, with skin side down, in a dry pan over medium heat until crispy, 8-9 minutes.
Turn the duck breast. Season with salt and pepper and cook until other side is browned, 2-3 minutes.
Remove the duck from the pan. Loosely wrap in aluminum foil and let rest.
Drain the glass noodles well and place in a bowl. Cut noodles into smaller pieces with kitchen shears.
Rinse cucumbers thoroughly, wipe dry and slice using a mandoline or cut into thin slices using a sharp knife. Peel onion and cut into thin strips. Toss cucumbers and onion with the noodles.
Squeeze juice from lime. In a bowl, stir to combine lime juice, fish sauce, soy sauce and honey. Slowly whisk in oil. Mix the sauce with the salad ingredients. Rinse basil, shake dry, pluck leaves and coarsely chop. Add to salad.
Slice duck breast and add to the salad. Chop peanuts, sprinkle over salad and serve.