Fruity Cabbage Salad with Roast Duck Breast

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Fruity Cabbage Salad with Roast Duck Breast
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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
565
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie565 cal.(27 %)
Protein30 g(31 %)
Fat46 g(40 %)
Carbohydrates8 g(5 %)
Sugar added1 g(4 %)
Roughage3.6 g(12 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E4 mg(33 %)
Vitamin K60.8 μg(101 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.3 mg(27 %)
Niacin13.8 mg(115 %)
Vitamin B₆0.6 mg(43 %)
Folate109 μg(36 %)
Pantothenic acid2.7 mg(45 %)
Biotin16.7 μg(37 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C20 mg(21 %)
Potassium631 mg(16 %)
Calcium59 mg(6 %)
Magnesium75 mg(25 %)
Iron4.4 mg(29 %)
Iodine5 μg(3 %)
Zinc3.2 mg(40 %)
Saturated fatty acids11.2 g
Uric acid211 mg
Cholesterol95 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
2 duck legs (each 300 grams)
2 garlic cloves
¼ tsp cayenne pepper
6 Tbsps olive oil
salt
freshly ground peppers
200 grams scooped Melon Ball (such as Muskmelon)
250 grams Napa cabbage
½ tsp hot Mustard
4 Tbsps White vinegar
1 pinch sugar
4 Tbsps Shelled peanut (salted and toasted)
Coriander

Preparation steps

1.

Peel and press garlic. Mix garlic in a bowl with cayenne pepper and 2 tablespoons oil. Brush garlic mixture on duck breast, cover and let rest for 1 hour.

2.

Place duck breasts sskin-sidedown in a hot pan and cook over medium heat for about 8 minutes, then turn and cook for another 8 minutes and season with salt and pepper. Remove from the pan and allow to cool wrapped in aluminum foil.

3.

Rinse cabbage, trim, cut in half lengthwise and cut crosswise into thin strips.

4.

Mix mustard in a bowl with vinegar and sugar and season with salt and pepper. Whisk remaining oil in gradually.

5.

Cut duck breast diagonally into thin slices and mix cabbage, melon balls and salad dressing in a large bowl. Arrange on plates and serve sprinkled with peanuts and cilantro.