Duck in Curry Sauce
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
867
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 867 cal. | (41 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 65 g | (56 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 34.5 μg | (58 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 21.8 mg | (182 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 217 μg | (72 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 27.4 μg | (61 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 245 mg | (258 %) | ||
| Potassium | 1,556 mg | (39 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 10.7 mg | (71 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 25.8 g | |||
| Uric acid | 404 mg | |||
| Cholesterol | 204 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 duck legs
- 2 Tbsps soy sauce
- 2 Tbsps Fish sauce
- 2 Tbsps sesame oil
- 4 Bell pepper (green and red)
- 200 grams Water chestnut sliced (canned or jarred)
- 4 scallions
- 1 Tbsp vegetable oil
- 2 Tbsps green Curry paste
- 200 milliliters chicken stock
- 200 milliliters Coconut milk
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Rinse the duck legs and pat dry. Mix 1-2 tablespoons soy sauce with the fish sauce and the oil and brush on the lobes. Cook on a roasting rack (with a drip pan underneath) for about 1.5 hours.
3.
For the curry: Rinse the peppers and clean out the seeds. Cut into wide strips. Drain the water chestnuts well. Rinse the scallions and cut into rings. Combine the vegetables and sauté briefly in hot oil. Add the curry paste and pour in the stock. Add the coconut milk and simmer for about 15 minutes.
4.
Remove the duck from the oven. Remove the legs and put them in the curry and let sit briefly. Season with soy sauce and chili and serve with rice as desired.
