Duck Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 542 cal. | (26 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 18.3 μg | (31 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.3 mg | (94 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 703 mg | (18 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 12.2 g | |||
| Uric acid | 264 mg | |||
| Cholesterol | 112 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 2 duck legs
- salt
- 100 grams Celery root
- 1 carrot
- 1 onion
- 2 bay leaves
- ½ tsp black peppercorns
- 2 garlic cloves
- 40 grams ginger
- 2 scallions
- 100 grams cooked Rice
- 2 Tbsps Corn oil
- 2 tsps green Curry paste
- 1 tsp soy sauce
- Coriander (1 tablespoon, finely chopped)
- Coriander (1 tablespoon, finely chopped)
Preparation steps
Rinse duck legs, put in a pan with 1-1.5 liters (approximately 4-6 cups) of water, add 1/4 teaspoon of salt and bring to a boil. Skim foam as needed.
Peel and chop celery and carrot. Peel onion and chop. Add to soup. Add bay leaves and peppercorns, cover and simmer for 40 minutes.
Remove duck legs from soup, cool slightly. Remove skin, loosen up meat from bones and cut into small pieces and set aside. Strain broth through a sieve, skim fat if needed.
Drain chickpeas and pat dry. Heat oil in a pan and saute chickpeas. Drain on paper towels and season with salt and pepper.
Peel garlic and ginger, chop finely. Rinse and dry scallions, chop finely.
Heat oil in a pot and saute garlic, ginger and scallions. Add curry paste, stir well. Add duck broth and simmer for about 5 minutes, covered. Add duck meat and rice and reheat, season with salt and soy sauce, add herbs.
Pour soup into bowls, garnish with basil leaves and sprinkle with chickpeas. Serve.
