Stir-fried Duck Breast with Pumpkin and Bell Pepper
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
332
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 332 kcal | (16 %) | ||
| Protein | 30.8 g | (31 %) | ||
| Fat | 18.3 g | (16 %) | ||
| Carbohydrates | 11 g | (7 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 1 small duck leg (250 grams)
- 1 Lime
- 1 small hunk ginger
- 2 Tbsps vegetable oil
- 250 grams Pumpkin
- 1 Red Bell pepper
- 1 stalk Leeks
- 1 garlic clove
- 50 grams soybean sprout
- 3 Tbsps Rice wine
- soy sauce
- freshly ground pepper
- salt (to taste)
Preparation steps
1.
Remove skin from duck breast and cut duck breast into thin slices. Rinse lime well and grate. Peel ginger and dice. Stir 1 tablespoon of oil with lime zest and ginger and rub over duck meat. Let sit covered for 15 minutes in refrigerator.
2.
Chop pumpkin. Rinse bell pepper, cut into quarters, remove seeds and ribs and cut into strips. Rinse leek and cut into rings. Peel garlic.
3.
Heat remaining oil. Add duck breast to a wok, press garlic in and cook briefly. Push meat to side of wok, add pumpkin and cook for about 5 minutes, then slide to edge. Add pepper, leek and bean sprouts and cook for about 3 minutes. Mix together rice wine, soy sauce and pepper and salt to taste. Add to wok for 1–2 minutes, then serve.
