When it comes to delicious and satisfying meals, few can resist the allure of Curry rice with duck legs. This dish is a harmonious blend of rich flavors and textures that is sure to tantalize your taste buds. Picture a plate filled with fragrant rice, smothered in a savory curry sauce, and accompanied by tender, succulent duck legs. It’s a culinary experience that combines the warmth of spices with the hearty goodness of meat and grains. Let’s explore the wonderful world of Curry rice with duck legs.
Servings and Ingredients
| Curry | 90g |
| Rice | 200g |
| Duck legs | 2 (about 250 grams each) |
| Water | 600 ml + 300 ml |
| Salt | 10g |
| Sugar | 5g |
| Shredded bacon | 30g |
| Brussels sprouts | 4 |
| Baby carrots | 3 |
| White wine | 10g |
| Cherry radishes | 10g |
Directions of Duck Legs Curry Rice
Add 600 ml of water to the pot, add salt and sugar. After boiling, turn off the heat. Put half a box of torn Ka Wang curry into the pot and stir until it dissolves. Then pour it into a large bowl. Put the duck legs in and steam for 1 hour.
Cut off the roots of the Brussels sprouts and cut them in half. Remove the leaves from the baby carrots, peel and cut them in half. Shred the bacon. Slice the cherry radishes.
Add butter to the pot. Put in the shredded bacon and stir-fry until fragrant. Add the Brussels sprouts and baby carrots. Spray in white wine. Sprinkle with salt, pepper and sugar and stir-fry until cooked. Reserve. In the same pot, add 300 ml of water. After boiling, turn off the heat. Put half a box of torn curry into the pot and stir until it dissolves. Then turn on a low heat and simmer for a while.
Put the rice on a plate. Pour on the curry sauce. Put on the duck legs and side dishes. Then you can enjoy the delicious dish.
Recipe Tips
- Make sure the water is at a full boil before adding the salt and sugar. This helps them dissolve evenly.
- When adding the curry, stir continuously to ensure it melts quickly and smoothly without forming lumps.
- During steaming, check the water level in the steamer regularly to ensure it doesn’t run out, which could affect the cooking time and quality of the duck legs.
- Spraying the white wine should be done evenly over the vegetables to enhance the flavor. Adjust the amount of salt, pepper, and sugar according to your taste preference.
Nutrition Facts
he following is an estimate of the nutrition facts for this dish:
Per Serving (assuming a standard serving size)
Calories:
- Duck legs can contribute a significant amount of calories due to their fat content. Let’s estimate around 400-500 calories for two duck legs.
- Rice (200g) provides approximately 230-250 calories.
- The vegetables and bacon add another 100-150 calories.
- The curry sauce may contribute around 50-100 calories.
Total: Approximately 780-1000 calories.
Protein:
- Duck legs offer around 30-40 grams of protein.
- Bacon provides about 5-8 grams.
Total: Approximately 35-48 grams.
Carbohydrates:
- The 200g of rice contains around 45-50 grams of carbohydrates.
Fat:
- Duck legs can have 20-30 grams of fat.
- Bacon adds around 8-10 grams of fat.
- Butter in the curry and cooking adds some more fat.
Total: Approximately 30-45 grams.
Fiber:
- Brussels sprouts, finger carrots, and cherry radishes contribute around 3-5 grams of fiber.
Vitamins and Minerals:
- The dish provides some amounts of vitamins A, C, K, and folate from the vegetables.
- It also contains small amounts of minerals like potassium and iron.
Please note that these are only approximate values and can vary depending on the specific brands and preparation methods used. Additionally, portion sizes can significantly impact the nutrition facts.