Fruity Cabbage Salad with Roast Duck Breast
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 565 cal. | (27 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 60.8 μg | (101 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.8 mg | (115 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 631 mg | (16 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 11.2 g | |||
| Uric acid | 211 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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.
