Stir-Fried Wasabi Duck
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(0 votes)
Health Score:
72 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
314
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 314 cal. | (15 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 31.2 μg | (52 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 701 mg | (18 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 174 mg | |||
| Cholesterol | 58 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 duck leg (about 300 g)
- 4 carrots
- 100 grams Snow peas
- 50 grams soybean sprout
- 1 tsp cornstarch
- 3 Tbsps soybean oil
- 50 milliliters Sake (rice wine)
- 150 milliliters duck stock (jarred)
- Wasabi paste
- 3 Tbsps soy sauce
- salt
- peppers
- Coriander (for garnish)
Preparation steps
1.
Remove skin from duck breast and cut into thin slices. Peel carrots and cut diagonally into thin slices. Rinse snow peas and bean sprouts.
2.
Dust duck breast with cornstarch. Add soybean oil to a wok, heat and fry duck breast, then push meat to edge of wok. Add carrots and cook for 2–3 minutes while stirring. Slide carrots to edge of wok, add snow peas and cook for 1–2 minutes. Add bean sprouts, mix everything and deglaze with sake.
3.
Pour in duck stock and wasabi paste. Season with soy sauce, salt and pepper and leave to cook for 2–3 minutes. Serve sprinkled with cilantro leaves.
