Duck Breast with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 612 cal. | (29 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 36.4 μg | (61 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.6 mg | (105 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 16.2 μg | (36 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 933 mg | (23 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 282 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 2 duck legs (each about 250-300 grams)
- 2 Tbsps vegetable oil
- 6 Tbsps sesame oil
- salt
- peppers
- 1 Red chili pepper
- 4 garlic cloves
- 400 grams small Corn
- 1 bunch scallions
- 1 carrot
- 100 grams soybean sprout
- ⅛ l Broth
- 4 Tbsps Oyster sauce
- 4 Tbsps soy sauce
- 2 Tbsps Hoisin sauce
- ½ bunch fresh cilantro
Preparation steps
Rinse duck breasts and pat dry. Season with salt and pepper. Score skin in a diamond pattern. Heat 2 tablespoons oil in a wok and cook duck breasts for 5 minutes on both sides. Transfer duck breasts to a preheated oven and cook at 180°C (approximately 350°F) for 15 minutes.
Rinse chile pepper, cut in half, remove seeds and finely chop. Peel and chop garlic. Rinse scallions and cut into strips. Peel carrot and cut diagonally into thin slices. Heat sesame oil in a wok and saute carrot slices over high heat. Add chile peppers, garlic, bean sprouts, corn cobs and scallions and cook for 3 minutes while stirring. Deglaze with broth and season with salt, pepper and sauces. Cut duck breast into thin slices and add to wok. Heat briefly. Rinse cilantro, shake dry, pluck leaves and coarsely chop. Add to wok.
Serve with rice and soy sauce if desired.
