Curry Rice with Duck and Pineapple
Healthy, because
Even smarter
Nutritional values
The meat of ducks is not only rich in protein, but also scores with magnesium, which is important for our muscle and nerve relaxation. It also contains vitamin B1, which is also important for our nerves and has a positive influence on them and our metabolism.
If you would like some leaner meat, use pineapple, wild or wild duck for the curried rice. You can also replace the currants with raisins or dried apricots. Cut the latter into small pieces and then add them to the rice.
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 504 kcal | (24 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 23.5 g | (20 %) | ||
| Carbohydrates | 54 g | (36 %) |
Ingredients
- Ingredients
- fresh Pineapple
- 1 onion
- 1 garlic clove
- 1 walnut sized pc ginger
- 1 green Bell pepper
- 4 Tbsps vegetable oil
- 200 grams Basmati rice
- 1 tsp yellow Curry paste (Alternatively, curry powder and chilli powder)
- Chicken broth (Instant)
- 1 Tbsp Currants
- 1 duck leg
- salt
- freshly ground pepper
- scallions (for garnish)
Preparation steps
Peel and cut the pineapple into slices and cut into pieces removing the fiberous core. Peel and dice the onion, garlic and ginger. Cut the bell pepper into quarters, removing the seeds and white membrane and cut into pieces. Heat the oil.
Add the onion, garlic and ginger to the oil and sauté. Add the rice and bell pepper and sauté. Stir in the curry paste and broth. Add the currants. Bring to a boil and lower heat. Cover and let simmer for 30 minutes Rub the duck breast with salt and pepper.
Place the duck, skin side down in a hot skillet and brown. Turn and cook on the other side. Cook on low heat for 20 minutes, turning 2 to 3 times. Remove the duck breast from the pan. Do not pour off fat.
Sauté the pineapple briefly. Cut the duck breast into slices. Season the rice with salt and pepper.
Serve the duck breast and pineapple on top of the rice. Garnish with chopped scallion.
