Sweet and Sour Duck with Vegetables
Healthy, because
Even smarter
Nutritional values
With plenty of magnesium and thiamine (vitamin B1), duck meat is a real stress killer, because both have a positive effect on our nerves. In addition, the meat is relatively low in fat, but rich in protein.
Serve with the duck sweet and sour cooked brown rice or a wild rice mixture. If you like this recipe, then you will also like these other recipes from our cookbook on Chinese cuisine.
(Percentage of daily recommendation)
| Calorie | 667 cal. | (32 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 13 g | (52 %) | ||
| Roughage | 7.4 g | (25 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 36.6 μg | (61 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.6 mg | (113 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 20.3 μg | (45 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 150 mg | (158 %) | ||
| Potassium | 1,293 mg | (32 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 292 mg | |||
| Cholesterol | 114 mg | |||
| Complete sugar | 39 g |
Ingredients
- Ingredients
- 300 grams duck legs (with skin)
- 1 carrot
- 1 green Bell pepper
- 3 scallions
- 1 pc ginger (ca. 3 cm)
- 2 garlic cloves
- 2 Tbsps vegetable oil
- salt
- peppers
- 2 Tbsps Fish sauce
- 200 grams Pineapple (canned)
- For the sauce
- 4 Tbsps Pineapple juice
- 50 milliliters Broth
- 2 Tbsps Ketchup
- 3 Tbsps Oyster sauce
- 1 Tbsp brown sugar
- 2 Tbsps mild White vinegar
- 1 Tbsp cornstarch
- salt
- peppers
Preparation steps
Rinse duck breasts, pat dry and cut into thin strips.
Rinse, peel and coarsely grate the carrot. Rinse, halve lengthwise, remove the seeds and chop the pepper. Rinse and slice the scallions. Peel the ginger and garlic and finely chop.
Heat oil in a wok or large skillet. Stir-fry the duck for about 3 minutes. Remove from the pan and season with salt, pepper and fish sauce. Keep the duck warm. For the sauce, in a bowl, whisk together the pineapple juice, broth, ketchup, oyster sauce, sugar, vinegar and cornstarch. Add the vegetables, garlic and ginger to the wok and stir-fry until crisp-tender. Drain the pineapple chunks and add them to the wok along with the duck and the sauce, bring to a simmer and cook, stirring until well coated and lightly thickened. Serve.
