Hoisin Roasted Duck Breasts with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 498 cal. | (24 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 35.1 μg | (59 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12 mg | (100 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 122 mg | (128 %) | ||
| Potassium | 819 mg | (20 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 230 mg | |||
| Cholesterol | 114 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 600 grams duck legs
- 2 Star anise
- 3 cloves
- 1 chopped garlic clove
- 2 Tbsps White vinegar
- 2 Tbsps Hoisin sauce
- 2 Tbsps Rice wine
- 2 Tbsps sesame oil
- 3 Tbsps honey
- 1 tsp salt
- sugar
- 2 carrots
- 1 yellow Bell pepper
- 1 red Bell pepper
- 1 onion
- 1 Tbsp soybean oil
- parsley (for garnish)
Preparation steps
Bring a pan of water with the vinegar to a boil. Add the duck breast, cook 3 minutes, remove and drain on paper towels. Make a marinade with 3 tablespoons honey, the hoisin, rice wine, salt, star anise and cloves. Add the duck breasts, turning to coat and marinate 1 hour. Drain, reserving the marinade.
Preheat the oven to 220°C (approximately 425°F).
Place the duck breast skin side up in a small roasting pan and brush the skin side with the remaining honey. Roast 15-20 minutes, drizzling frequently with the marinade.
Meanwhile, peel and cut the carrots into long thin strips. Peel the onion, halve and cut into thin strips.
Rinse the peppers, halve lengthwise, remove the seeds and white ribs and cut into thin strips. Heat the soybean oil in a skillet, add the vegetables and stir-fry until crisp-tender, 4-5 minutes.
Remove the duck breasts and keep warm. Add a little water to the pan and scrape up any browned bits. Stir in the sesame oil, garlic and a pinch of sugar until smooth and spoon over the vegetables. Cut the duck breast into bite-size pieces and serve with the vegetables, garnish with parsley leaves.
