Emprimir
Correo Electrónico
Add a photoRaciónes: 2
Ingredientes
- 1 x Duck leg portion, boned
- 100 ml Extra virgin olive oil
- 150 gm Noodles
- 150 gm Broccoli, cut into florets
- 1 Tbsp. Finely minced mint Coriander, parsley
- 75 gm Caster sugar
- 2 x Cloves garlic, sliced
- 1 tsp Cumin seeds
- 1 tsp Oregano
- 1 Tbsp. Soy sauce
- 1 Tbsp. Sesame oil
- 1 x Lime, juice of
- 1 x 1 inch piece ginger, sliced
- 1 Tbsp. Tomto puree
- 1 Tbsp. Honey
Direcciones
- 1 Remove the skin from the duck and place in a saucepan with the extra virgin olive oil. Cut the meat into chunks and add in to the pan. Cook for 10 min, and remove the duck pcs.
- 2 For the Chilli Dressing: Heat the sugar in a pan over a low heat till liquid and light brown in colour. Add in the remaining ingredients and blend in a food processor.
- 3 Cook the noodles in boiling water, according to the instructions on the packet.
- 4 Blanch the broccoli in boiling water for 1-2 min. Toss together the noodles, duck, broccoli and herbs. Pour over the chilli dressing and serve with some liquid removed crisp duck fat.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 255g | |
| Recipe makes 2 servings | |
| Calories 875 | |
| Calories from Fat 504 | 58% |
| Total Fat 57.02g | 71% |
| Saturated Fat 8.39g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 642mg | 27% |
| Potassium 257mg | 7% |
| Total Carbs 79.34g | 21% |
| Dietary Fiber 3.6g | 12% |
| Sugars 10.08g | 7% |
| Protein 13.5g | 22% |
