Healthy Grilling

Duck Breast with Snap Peas

5
Average: 5 (5 votes)
(5 votes)
Duck Breast with Snap Peas

Duck Breast with Snap Peas - Tender duck with a crispy crust. Photo: Iris Lange-Fricke

share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
630
calories
Calories

Healthy, because

Even smarter

Nutritional values

Duck meat is rich in magnesium and vitaminB1. This vitamin, also known as thiamine, has a positive effect on the nervous system and metabolism.

Those who do not like or do not tolerate rhubarb can replace the vegetables with kohlrabi or carrots, for example.

1 serving contains
(Percentage of daily recommendation)
Calorie630 kcal(30 %)
Protein43 g(44 %)
Fat44 g(38 %)
Carbohydrates15 g(10 %)
Sugar added7 g(28 %)
Roughage9.5 g(32 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E0.8 mg(7 %)
Vitamin K28.4 μg(47 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂0.6 mg(55 %)
Niacin18.2 mg(152 %)
Vitamin B₆0.9 mg(64 %)
Folate90 μg(30 %)
Pantothenic acid2.7 mg(45 %)
Biotin18.1 μg(40 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C32 mg(34 %)
Potassium1,303 mg(33 %)
Calcium215 mg(22 %)
Magnesium118 mg(39 %)
Iron8.6 mg(57 %)
Iodine10 μg(5 %)
Zinc4.9 mg(61 %)
Saturated fatty acids12.9 g
Uric acid407 mg
Cholesterol152 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
ounce ginger (1 piece)
1 shallot
1 chile pepper
5 tablespoons soy sauce
5 tablespoons Rice vinegar
2 tablespoons Rice syrup
20 ounces Rhubarb
8 ounces Snow peas
2 tablespoons sesame oil
28 ounces Duck (food group) (breast fillets)
2 tablespoons Sesame seeds
How healthy are the main ingredients?
RhubarbSnow peasoy sauceSesame seedssesame oilginger
Preparation

Kitchen utensils

1 Grill

Preparation steps

1.

For the marinade, peel and chop the ginger and shallot. Wash and clean the chili pepper and cut into rings. Place in a saucepan with soy sauce, 2 tbsp vinegar, syrup and 3 tbsp water and simmer at medium heat for 4-5 minutes. Remove from heat.

2.

Clean and wash the rhubarb and snap peas. Cut the rhubarb into bite-sized pieces. Heat oil in a pan. Cook the rhubarb for 4 minutes on a medium heat. Deglaze with remaining rice vinegar. Add sugar snap peas and half the marinade.

3.

Dab duck breast fillets dry and make a diamond-shaped incision on the skin side. Place the duck breast with the skin side on the grill and grill for about 8-10 minutes at medium to high heat; turn and grill for a further 8 minutes on the meat side, brushing with the rest of the marinade. Remove duck breast from the grill and let it rest for 5 minutes.

4.

Mix the sugar snap salad with sesame seeds. Cut the duck breast into strips, place on plates and serve with the rhubarb-sugar-pepper salad.