Duck in Curry Sauce

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Duck in Curry Sauce
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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)
Calorie867 cal.(41 %)
Protein53 g(54 %)
Fat65 g(56 %)
Carbohydrates18 g(12 %)
Sugar added0 g(0 %)
Roughage7.8 g(26 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E7.3 mg(61 %)
Vitamin K34.5 μg(58 %)
Vitamin B₁0.9 mg(90 %)
Vitamin B₂0.6 mg(55 %)
Niacin21.8 mg(182 %)
Vitamin B₆1.5 mg(107 %)
Folate217 μg(72 %)
Pantothenic acid3.2 mg(53 %)
Biotin27.4 μg(61 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C245 mg(258 %)
Potassium1,556 mg(39 %)
Calcium114 mg(11 %)
Magnesium126 mg(42 %)
Iron10.7 mg(71 %)
Iodine7 μg(4 %)
Zinc5.9 mg(74 %)
Saturated fatty acids25.8 g
Uric acid404 mg
Cholesterol204 mg
Complete sugar12 g

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
How healthy are the main ingredients?
Coconut milksoy saucesesame oil

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.