Duck Breast with Snap Peas
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.
(Percentage of daily recommendation)
| Calorie | 630 cal. | (30 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 28.4 μg | (47 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 18.2 mg | (152 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 18.1 μg | (40 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,303 mg | (33 %) | ||
| Calcium | 215 mg | (22 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 8.6 mg | (57 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 12.9 g | |||
| Uric acid | 407 mg | |||
| Cholesterol | 152 mg |
Ingredients
- Ingredients
- ⅓ oz ginger (1 piece)
- 1 shallot
- 1 chili pepper
- 5 Tbsps soy sauce
- 5 Tbsps Rice vinegar
- 2 Tbsps Rice syrup
- 20 ozs Rhubarb
- 8 ozs Snow peas
- 2 Tbsps sesame oil
- 28 ozs Duck (food group) (breast fillets)
- 2 Tbsps Sesame seeds
Preparation steps
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.
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.
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.
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.