Vegetable Salad with Duck Breasts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 669 cal. | (32 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 18.6 g | (62 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 252 μg | (420 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 17.5 mg | (146 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 308 μg | (103 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 28.4 μg | (63 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 150 mg | (158 %) | ||
| Potassium | 2,255 mg | (56 %) | ||
| Calcium | 290 mg | (29 %) | ||
| Magnesium | 170 mg | (57 %) | ||
| Iron | 9.2 mg | (61 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 468 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 4 Turnip
- 400 grams Baby carrot
- 200 grams green Beans
- 150 grams Fava bean
- 150 grams fresh Peas
- 350 grams Broccoli
- 1 stalk Leeks
- salt
- 2 duck legs (each about 175 grams)
- 5 Tbsps Peanut oil
- 4 Tbsps dark soy sauce
- 1 Tbsp Lime juice
- 1 pinch sugar
- 1 pinch Red pepper flakes
- cilantro (for garnishing)
Preparation steps
Peel rutabaga and carrots, leaving a bit of green on vegetables. Rinse and peel green beans, broad beans and peas. Blanch vegetables for about 5 minutes in boiling salted water, plunge into ice water. Squeeze broad beans between your thumb and forefinger to remove hard outer skin. Rinse broccoli and leeks, cut leek into 2 cm (approximately 3/4 inch) thick rings. Blanch broccoli and leek for about 2 minutes in boiling salted water, rinse in cold water.
Rinse and pat dry duck breasts. Heat 1 tablespoon of oil in pan and cook duck breasts, skin side down, for 5-6 minutes. Turn over and cook for 3-4 minutes more. Remove from the pan and wrap in aluminum foil, let rest for about 10 minutes.
Whisk 2 tablespoons of soy sauce with lime juice, 2 tablespoons of peanut oil, sugar and red pepper.
Heat the rest of oil in a wok and saute vegetables, stirring, for about 3-4 minutes. Drizzle with remaining soy sauce and saute for another 2-3 minutes. Cut duck breasts into slices. Arrange vegetables on plates, top with duck breast slices and drizzle with the dressing. Serve.
