Carrot and Pineapple Stir-fry with Duck Breast
Nutritional values
(Percentage of daily recommendation)
| Calorie | 514 cal. | (24 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 44 μg | (73 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.1 mg | (84 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 812 mg | (20 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 214 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 2 centimeters fresh ginger
- 2 garlic cloves
- 3 Tbsps dark soy sauce
- 6 Tbsps soybean oil
- 1 tsp honey
- 500 grams duck legs (without skin)
- 2 carrots
- 3 scallions
- 1 Red chili pepper
- 400 grams Pineapple
- 3 sprigs fresh cilantro
- 1 Tbsp Oyster sauce
Preparation steps
For the marinade, peel the ginger and garlic, finely chop and mix with the soy sauce, 4 tablespoons soy oil and honey.
Rinse the duck meat, pat dry, cut into thin strips, mix with the marinade and let stand for about 30 minutes.
In the meantime, peel the carrots and cut into thin pieces about 8 cm (approximately 3 1/4 inches) long. Trim the scallions, rinse and cut diagonally into thin rings. Rinse the chile and cut into thin strips or rings. Peel the pineapple, cut the flesh from the core and cut into thin long strips. Rinse the cilantro, shake dry and pluck off the leaves.
Remove the meat from the marinade, drain and sauté in a hot wok with 2 tablespoons oil. Remove and set aside.
Sauté the carrots in the wok, add the scallions and the chile and sauté about 2 minutes. Cook the pineapple briefly while stirring, mix in the duck and season with the marinade and oyster sauce. Stir in the cilantro and serve as desired with basmati rice.
