Duck with Curry Sauce and Vegetables
Duck with Curry Sauce and Vegetables - A classic Asian-style poultry dish: something different and so beautiful spicy.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 675 cal. | (32 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,113 mg | (28 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 227 mg | |||
| Cholesterol | 76 mg |
Ingredients
- Ingredients
- 2 duck legs (each about 200 grams)
- salt
- peppers
- 1 pc ginger (20 grams)
- 3 Tbsps honey
- 2 stalks Celery
- 400 grams Pineapple
- 3 scallions
- 1 Red chili pepper
- 200 grams soybean sprout
- 2 garlic cloves
- 2 Tbsps soybean oil
- 2 Tbsps Shredded coconut (15 grams)
- 2 Tbsps Rice wine vinegar
- 400 milliliters Coconut milk
- 1 Tbsp Red Curry paste
- 1 Tbsp Turmeric
- 1 tsp cornstarch
- 250 grams Rice noodles
- 2 stalks cilantro
Preparation steps
Rinse the duck breast fillets under cold, pat dry and saute on the skin side in a dry pan over medium heat until golden brown. Season with salt and pepper, turn, and cook 1 minute on the other side.
Meanwhile, peel the ginger, finely grate, mix with 2 tablespoons of honey and brush the skin side of the duck fillets with it. Bake in and oven preheated to 120°C (approximately 250°F (fan not recommended; gas mark 1) 25-30 minutes until pink.
Meanwhile, rinse, trim and cut the celery into thin slices. Cut the pineapple flesh into pieces.
Rinse, trim and cut the scallions diagonally into thin rings. Rinse the chile pepper, trim and also cut into rings. Rinse the bean sprouts and drain. Peel the garlic and finely chop.
Heat the oil in a wok. Cook the garlic until translucent. Add the chile pepper, celery, bean sprouts, scallions, shredded coconut and pineapple, briefly sauté and stir in the remaining honey. Deglaze with rice wine vinegar and remove from heat. Season with salt and pepper.
Heat coconut milk in a saucepan. Stir in the curry paste and turmeric and let simmer slightly. Mix the cornstarch with cold water and cook with the coconut milk until thickened. Season with salt and pepper.
Cook the rice noodles according to package directions. Remove the duck breast fillets from the oven, let rest briefly and cut into slices.
Rinse the cilantro, shake dry and pluck the leaves. Divide the rice noodles with vegetables onto 4 plates, place the duck slices on top, drizzle with curry sauce and garnish with cilantro. Serve immediately.
