LIme-Marinated Duck Breast with Curried Pumpkin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 425 cal. | (20 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 25.2 μg | (42 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.7 mg | (98 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 1,008 mg | (25 %) | ||
| Calcium | 136 mg | (14 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 269 mg | |||
| Cholesterol | 105 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 2 duck legs (about 350 grams)
- 1 organic Lime (zest and juice)
- 2 Tbsps chopped cilantro
- 2 garlic cloves
- salt
- freshly ground black peppers
- freshly grated Nutmeg
- 2 Tbsps vegetable oil
- 600 grams Pumpkin
- 1 bunch scallions
- 1 tsp freshly grated ginger
- 1 chili pepper
- 1 Tbsp red Curry paste
- 150 milliliters chicken stock
Preparation steps
Mix the lime juice and zest, cilantro. and oil. Season with salt, pepper, nutmeg, Rinse duck breasts, pat dry, and score the skin in a diamond pattern. Rub duck breasts with the lime mixture. In a dry ovenproof sauté pan, over medium heat, cook the duck breasts, skin side down, for about 5 minutes. Turn once and transfer to an oven preheated oven to 100°C approximately 225°F) to roast for about 30 minutes. Let rest before carving into slices.
Cut the pumpkin cut into cubes about 2 cm (approximately 3/4 inch).
Rinse the scallions, shake off water, trim, and, slice the white and green portions into thin strips on an angle.
Rinse the chile, cut in half, remove seeds and ribs, and cut into thin strips.
In a sauté pan, heat the oil and sauté pumpkin with chile, scallions, and ginger. Add the curry paste and cook, stirring, until the vegetables start to soften. Add the stock and simmer, covered, until fully cooked, about 5 minutes. Season with salt.
To serve, spoon the pumpkin curry into a shallow bowl and top with sliced duck.
