Duck Soup with Curry Powder
Nutritional values
(Percentage of daily recommendation)
| Calorie | 697 cal. | (33 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 20 μg | (33 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.5 mg | (163 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 19.4 μg | (43 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 1,133 mg | (28 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 7.8 mg | (52 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 15.3 g | |||
| Uric acid | 378 mg | |||
| Cholesterol | 190 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 4 duck legs
- salt
- 100 grams Celery root
- 1 carrot
- 1 onion
- 2 bay leaves
- ½ tsp black peppercorns
- 2 garlic cloves
- 40 grams ginger
- 1 Mango
- 2 scallions
- 2 Tbsps Corn oil
- 1 tsp Curry powder
- 1 tsp soy sauce
- 1 Tbsp finely chopped Basil
- 1 Tbsp finely chopped Coriander
Preparation steps
Rinse duck legs, place into a pan and add 1-1.5 liters of water (approximately 4-6 cups) and 1/4 teaspoon salt, bring to a boil and skim all resulting foam.
Peel celery and carrot and chop. Peel onion and chop. Add together with bay leaves and peppercorns to the pan and simmer, covered, for 40 minutes.
Remove duck legs from the broth and cool slightly. Remove skin and cut meat into small pieces and set aside. Strain broth through a sieve and degrease, if necessary.
Peel and finely chop garlic and ginger. Peel mango and pit, dice finely. Rinse scallions and cut into about 1 cm pieces (approximately 1/2 inch).
Heat oil in a pot and saute garlic, ginger, scallions and mango for a few minutes. Sprinkle with curry powder and add duck broth. Simmer, covered, for about 5 minutes. Add duck meat to the pot and heat through, season with salt and soy sauce.
Pour soup into 4 soup plates and serve sprinkled with herbs.
