Duck Breast with Bamboo Shoots, Tomatoes and Coconut Milk
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
508
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 508 cal. | (24 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 20.2 μg | (34 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12 mg | (100 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 16.5 μg | (37 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 929 mg | (23 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 20.3 g | |||
| Uric acid | 235 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 duck legs (each about 300 grams)
- 1 Eggplant
- salt
- 200 grams Cherry tomatoes
- 150 grams Bamboo shoots (sliced, from a jar)
- 1 Tbsp sesame oil
- 1 Tbsp red Curry paste
- 200 milliliters chicken stock
- 250 milliliters Coconut milk
- cilantro (for garnish)
- soy sauce
Preparation steps
1.
Rinse the duck breasts, pat dry and remove the skin. Cut into bite-sized pieces. Rinse eggplant, trim, cut into slices, then cut into pieces. Season eggplant with a little salt and let stand to draw out water. Rinse the tomatoes. Rinse and drain the sprouts.
2.
Add the sesame oil to a hot wok and fry the curry paste briefly. Deglaze with the stock and the coconut milk and simmer briefly. Add duck breast pieces and simmer, stirring occasionally, for about 5 minutes. Mix in tomato, eggplant and bamboo and cook for about 5 minutes. Season with soy sauce and serve garnished with cilantro.
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