Thai Noodles with Duck
Nutritional values
(Percentage of daily recommendation)
| Calorie | 756 cal. | (36 %) | ||
| Protein | 73.08 g | (75 %) | ||
| Fat | 19.98 g | (17 %) | ||
| Carbohydrates | 69.44 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.94 g | (16 %) |
| Vitamin A | 221.38 mg | (27,673 %) | ||
| Vitamin D | 1.76 μg | (9 %) | ||
| Vitamin E | 5.86 mg | (49 %) | ||
| Vitamin B₁ | 0.05 mg | (5 %) | ||
| Vitamin B₂ | 0.29 mg | (26 %) | ||
| Niacin | 34.28 mg | (286 %) | ||
| Vitamin B₆ | 0.12 mg | (9 %) | ||
| Folate | 73.33 μg | (24 %) | ||
| Pantothenic acid | 0.23 mg | (4 %) | ||
| Biotin | 0.64 μg | (1 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 30.92 mg | (33 %) | ||
| Potassium | 587.7 mg | (15 %) | ||
| Calcium | 117.94 mg | (12 %) | ||
| Magnesium | 17.37 mg | (6 %) | ||
| Iron | 12.91 mg | (86 %) | ||
| Iodine | 54.29 μg | (27 %) | ||
| Zinc | 1.34 mg | (17 %) | ||
| Saturated fatty acids | 3.34 g | |||
| Cholesterol | 440 mg |
Ingredients
- Ingredients
- 4 Coriander
- 3 garlic cloves
- 10 white peppercorns
- 3 Tbsps soy sauce
- 800 grams duck legs
- ¼ Iceberg lettuce
- 150 grams mixed Radish (such as purple radishes, elongated and icicles)
- 8 Lychee
- 300 grams Soba Noodles
- 4 eggs
- 2 Tbsps vegetable oil
- 1 Tbsp Shelled peanut
- 1 sprig cilantro
- 1 handful soybean sprout
- 1 Tbsp black Sesame seeds
Preparation steps
Rinse coriander roots and chop. Peel garlic and chop. Crush peppercorns in mortar and mix with soy sauce. Rinse duck breast, pat dry and coat skin side with soy sauce paste. Cover duck and let rest for about 30 minutes.
Preheat oven to 220°C (approximately 425°F). Heat oil in an ovenproof pan and fry duck breasts skin-side down for about 3 minutes. Then turn duck breast over and cook for about 20 minutes in the preheated oven.
Rinse lettuce and cut into strips. Rinse radishes, trim and cut into slices or small pieces. Peel lychees and remove pits. Add half of lettuce, radish and lychee in the pan beside duck and bake for about 15 minutes.
Cook pasta according to package instructions. Heat oil in a pan and fry eggs.
Chop peanuts. Chop cilantro finely and mix in a bowl with peanuts. Rinse sprouts and drain.
Remove finished duck and let stand briefly. Add drained pasta to the pan and mix with roasting juices. Cut meat into thin slices and serve with pasta, vegetables, egg, lettuce and sprouts. Serve with peanut mixture and sesame seeds.
