Try this Cha Siew Duck, Beetroot, Bokchoy, Apple Balsamic recipe, or contribute your own.
Suggest a better descriptionMMMMM--------------------------MARINADE------------------------------- 100 ml Light soy sauce 100 ml Hoi sin sauce 50 ml Oyster sauce 50 ml Honey 50 ml Shao hsing; (rice wine -vinegar) 3 ts Five spice Combine marinade, trim duck breast and marinate overnight. Wash bok choy. Wrap beetroot in foil, with a little butter and seasoning. Roast at 180c until tender. Peel and cut into four. Pre-heat oven to 205c. Sear the duck breasts on either side in a hot pan. Be careful not to burn the marinade. Roast in the oven until medium-rare. About 8 minutes. Quickly stir fry bok choy with the beetroot in a little oil. Slice duck breast and place in the middle of 4 plates. Add the bok choy and beetroot mix and ladle around some chicken stock. Finally drizzle with apple balsamic, if using. Per serving: 78 Calories (kcal); trace Total Fat; (0% calories from fat); 2g Protein; 18g Carbohydrate; 0mg Cholesterol; 1139mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (1022g) | ||
Recipe Makes: 4 servings | ||
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Calories: 1220 | ||
Calories from Fat: 747 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 83g | 111 % | |
Saturated Fat 27.3g | 137 % | |
Monounsaturated Fat 36.8g | ||
Polyunsanturated Fat 11.3g | ||
Cholesterol 432mg | 133 % | |
Sodium 623.4mg | 21 % | |
Potassium 2602.9mg | 68 % | |
Total Carbohydrate 15g | 4 % | |
Dietary Fiber 5.9g | 24 % | |
Sugars, other 9.1g | ||
Protein 101.4g | 145 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1220
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