Rice salad with duck breast
(Percentage of daily recommendation)
| Calorie | 294 cal. | (14 %) | ||
| Protein | 11.09 g | (11 %) | ||
| Fat | 17.14 g | (15 %) | ||
| Carbohydrates | 26.03 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.82 g | (13 %) |
| Vitamin A | 4.9 mg | (613 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.41 mg | (37 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.18 mg | (16 %) | ||
| Niacin | 6.77 mg | (56 %) | ||
| Vitamin B₆ | 0.13 mg | (9 %) | ||
| Folate | 25.75 μg | (9 %) | ||
| Pantothenic acid | 0.44 mg | (7 %) | ||
| Biotin | 6.97 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 9.44 mg | (10 %) | ||
| Potassium | 238.28 mg | (6 %) | ||
| Calcium | 38.87 mg | (4 %) | ||
| Magnesium | 58.21 mg | (19 %) | ||
| Iron | 2.03 mg | (14 %) | ||
| Iodine | 0.36 μg | (0 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 2.23 g | |||
| Cholesterol | 33.96 mg |
Ingredients
- Ingredients
- 250 grams Long grain rice
- salt
- 2 slices ginger
- 1 duck leg (350 grams)
- freshly ground peppers
- 40 grams slivered almonds
- ½ pomegranate
- 1 thyme
- 1 mint
- 1 Tbsp lemon juice
- 2 Tbsps Orange juice
- 3 Tbsps vegetable oil
Preparation steps
Rinse rice in a colander and drain. Bring about 500 ml (approximately 2 cups) of salted water to a boil, add ginger and rice, cover and cook until tender for about 20 minutes. Remove the lid and cool.
Rinse duck, pat dry and score skin in diamond pattern. Heat oil in a pan. Cook duck, skin side down, for about 5 minutes or until browned. Turn meat over and cook on another side for about 2 minutes. Season with salt and pepper. Put in a roasting pan and bake in preheated oven at 180°C (approximately 350°F) for 10-12 minutes, duck should be pink inside. Wrap in aluminum foil and let rest.Toast almonds in a dry pan until golden yellow. Remove from heat and cool. Remove seeds from pomegranate. Rinse herbs, shake dry and chop. Combine rice with almonds, pomegranate seeds, lemon juice, herbs and oil. Cut duck breast into thin slices. Arrange rice salad on plates and top with duck breast slices. Garnish with mango slices, if desired. Serve.