Stir-Fried Duck with Kumquats
Nutritional values
(Percentage of daily recommendation)
| Calorie | 467 cal. | (22 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 13.1 μg | (22 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.5 mg | (96 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 624 mg | (16 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 254 mg | |||
| Cholesterol | 103 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 2 skinless duck legs (600 grams)
- salt
- freshly ground peppers
- ½ bunch scallions
- 12 Kumquat
- 150 grams Snow peas
- 2 red chili peppers
- 1 garlic clove
- 4 Tbsps vegetable oil
- 2 tsps freshly chopped ginger
- 1 Tbsp soy sauce
- 1 Tbsp Sherry vinegar
- 2 centiliters Orange liqueur
- 125 milliliters chicken stock
- 1 Tbsp finely chopped candied cilantro
Preparation steps
Cut the duck breast fillets into bite-size pieces and season with salt and pepper.
Rinse the scallions and coarsely chop the white and light green parts. Rinse and slice the kumquats. Rinse the chilies, slit lengthwise, remove the seeds and white ribs and cut into thin rings. Rinse the snow peas, remove the strings and cook in a pot of boiling salted water for 3 minutes. Drain, rinse under cold water and drain well. Peel and thinly slice the garlic.
Heat the oil in a wok, add the duck pieces and saute 4- 5 minutes. Remove with a slotted spoon and keep warm. Add the garlic and scallions to the pan along with the kumquats and chilies and cook for 2-3 minutes.
Stir in the snow pea, season with salt and pepper. Add the ginger, soy sauce, vinegar, orange liqueur and stock and simmer for a few minutes, season with salt and pepper.
Add the duck to the pan and gently heat. Serve sprinkled with cilantro.
