LIme-Marinated Duck Breast with Curried Pumpkin

0
Average: 0 (0 votes)
(0 votes)
LIme-Marinated Duck Breast with Curried Pumpkin
share Share
print
bookmark_border Copy URL
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
425
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie425 cal.(20 %)
Protein27 g(28 %)
Fat29 g(25 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage5.3 g(18 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E5.1 mg(43 %)
Vitamin K25.2 μg(42 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.4 mg(36 %)
Niacin11.7 mg(98 %)
Vitamin B₆0.7 mg(50 %)
Folate102 μg(34 %)
Pantothenic acid2 mg(33 %)
Biotin8.5 μg(19 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C44 mg(46 %)
Potassium1,008 mg(25 %)
Calcium136 mg(14 %)
Magnesium53 mg(18 %)
Iron5.7 mg(38 %)
Iodine5 μg(3 %)
Zinc3.3 mg(41 %)
Saturated fatty acids8.5 g
Uric acid269 mg
Cholesterol105 mg
Complete sugar11 g

Ingredients

for
4
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
How healthy are the main ingredients?
PumpkingingerLimegarlic clovesaltNutmeg

Preparation steps

1.

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.

2.

Cut the pumpkin cut into cubes about 2 cm (approximately 3/4 inch).

3.

Rinse the scallions, shake off water, trim, and, slice the white and green portions into thin strips on an angle.

4.

Rinse the chile, cut in half, remove seeds and ribs, and cut into thin strips.

5.

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.