Radish Salad with Duck
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 37 min.
Ready in
Calories:
528
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 528 cal. | (25 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 18.5 μg | (31 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 765 mg | (19 %) | ||
| Calcium | 362 mg | (36 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 15.2 g | |||
| Uric acid | 145 mg | |||
| Cholesterol | 107 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Radish (with green parts)
- 4 Tbsps Canola oil
- 120 milliliters chicken stock
- salt
- freshly ground peppers
- 3 Tbsps apple cider vinegar
- 1 Tbsp lemon juice
- 1 Tbsp Pear syrup
- 300 grams smoked duck legs
- 200 grams Gorgonzola
- 2 Pear
Preparation steps
1.
Rinse and pat dry radishes. Cut off green parts and spin dry, tear into small pieces. Halve radishes. Heat 1 tablespoon of oil in a pan and saute radishes briefly. Deglaze pan with stock and season with salt and pepper, simmer for about 10 minutes. Place into a bowl and cool. Whisk vinegar with lemon juice, pear syrup and remaining oil, season with salt and pepper.
2.
Cut duck breast into thin slices. Cut Gorgonzola into cubes. Rinse and quarter pears, core and cut into slices. Combine with the rest of ingredients and toss with the dressing. Arrange on plates and serve.
