Yellow Split Pea and Cabbage Soup with Seared Duck Breast
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,141 cal. | (54 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 102 g | (88 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 27.5 μg | (46 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 14.2 mg | (118 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 160 μg | (53 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 20.5 μg | (46 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 1,149 mg | (29 %) | ||
| Calcium | 326 mg | (33 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 54.9 g | |||
| Uric acid | 282 mg | |||
| Cholesterol | 305 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 250 grams yellow split Peas
- 4 onions
- 2 bay leaves
- 500 grams Savoy cabbage
- 2 duck legs (each around 300 grams) (approximately 11 ounces)
- salt
- peppers
- 2 small red chili peppers
- Whipped cream
Preparation steps
Place the split peas in a pot. Peel the onions and coarsely chop. Add to the pot along with the bay leaves. Pour in 2 liters (approximately 8 cups) cold water and soak overnight.
The following day, bring the soaked pea mixture to a boil in the soaking water and simmer for about 1 hour. Trim the cabbage, rinse and cut into fine strips. Trim the skin from the duck and dice. Fry in a dry frying pan until crispy then drain on paper towels. Season the duck breasts with salt and pepper and sear in the duck fat for 10 minutes per side. Wrap in foil and let rest.
Add the cabbage to the duck fat and sauté for 15 minutes. Cut the chiles in half lengthwise, remove the seeds and mince. Add to the cabbage and sauté until fragrant. Remove the bay leaf from the peas and mash the peas. Pour in the cream, bring to a boil, season with salt and pepper and add the sautéed cabbage. Slice the duck breasts and arrange in serving bowls. Pour the soup over top and sprinkle with crispy duck cracklings.
