Vegetable Curry with Duck
Nutritional values
(Percentage of daily recommendation)
| Calorie | 690 cal. | (33 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 57.4 μg | (96 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.5 mg | (113 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 173 μg | (58 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 21 μg | (47 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 150 mg | (158 %) | ||
| Potassium | 1,071 mg | (27 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 9.1 mg | (61 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 28.5 g | |||
| Uric acid | 253 mg | |||
| Cholesterol | 114 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 600 grams duck legs
- 3 Tbsps vegetable oil
- salt
- peppers
- 1 Red Bell pepper
- 1 yellow Bell pepper
- 1 bunch scallions
- 200 grams Bok Choy
- 10 Lemon leaves
- 1 fresh, red chili pepper
- 50 grams soybean sprout
- 1 Tbsp Red Curry paste
- 1 can Coconut milk
- 2 Tbsps Fish sauce
- 1 tsp brown sugar
Preparation steps
Rinse duck, pat dry and cut into thin slices.
Rinse bell peppers, cut in half, remove seeds and ribs and cut into slices. Rinse scallions, trim and cut into 4 cm (approximately 1 1/2 inch) long pieces. Rinse bok choy, remove dead leaves, remove stalk ends and cut into eight pieces lengthwise. Rinse bean sprouts and drain in a colander. Rinse lemon leaves. Finely chop 2 lemon leaves. Rinse chile pepper, remove stalks, remove seeds and also finely chop.
Heat oil in a large frying pan or wok and fry duck in portions on all sides over high heat. Remove from the pan and season with salt and pepper.
Add curry paste to the wok, stir in 4 tablespoons coconut milk and heat briefly.
Add bell peppers, scallions, bok choy and 8 lemon leaves. Stir continuously and cook for about 5 minutes. Add remaining coconut milk. Add chopped lemon leaves, chile pepper and bean sprouts and season with fish sauce and sugar. Add duck back to the pan, mix and briefly heat. Serve in bowls.
