Duck, Pepper and Potato Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 451 cal. | (21 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 37.4 μg | (62 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.2 mg | (118 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 191 μg | (64 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 20.2 μg | (45 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 265 mg | (279 %) | ||
| Potassium | 1,270 mg | (32 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 259 mg | |||
| Cholesterol | 122 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 4 Bell pepper (red and yellow)
- 1 carrot
- 200 grams starchy potatoes
- 1 onion
- 1 garlic clove
- 2 duck legs (à 140 grams)
- 400 milliliters chicken stock
- 400 grams Tomatoes (puree)
- 3 sprigs thyme
- 1 bay leaf
- salt
- Chili powder
Preparation steps
Rinse the peppers, cut in half, remove the seeds and white ribs and cut into strips. Peel and thinly slice the carrot peel. Peel and dice the potatoes, onion and garlic.
Rinse the duck, pat dry, remove the skin and cut the meat into small dice. Chop a little of the skin and saute it in a saucepan until it renders its fat. Add the duck meat to the pan and saute until browned. Remove the duck from the pan. Add the peppers, carrots, potatoes, onions and garlic to the pan and sauté briefly. Add the stock and the tomato puree to the pot along with the thyme and bay leaf and simmer, stirring occasionally, for 15 minutes. With a slotted spoon lift out about 1/3 of the vegetables and herbs and set aside. Working in batches if necessary, transfer the soup to a blender and puree. Return the soup to the pan, add the duck and simmer 10 minutes. Add the reserved vegetables to the soup and serve hot, seasoned with salt and chile.
