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Duck and Vegetable Stir-Fry with Brown Rice
Duck and Vegetable Stir-Fry with Brown Rice

Duck and Vegetable Stir-Fry with Brown Rice
A nutritious stir-fry featuring duck and a variety of vegetables served with brown rice.
Duck and Vegetable Stir-Fry with Brown Rice

To provide a balanced meal rich in protein and carbohydrates, supporting muscle recovery and energy replenishment during cycle training.

Ingredients:
1
Servings
  • 200
    g
    duck breast
  • 150
    g
    brown rice
  • 100
    g
    broccoli
  • 100
    g
    red bell pepper
  • 100
    g
    carrot
  • 2
    tbsp
    soy sauce
  • 1
    tbsp
    olive oil
  • 2
    clove
    garlic
  • 10
    g
    ginger
  • 1
    item
    green onion
Preparation Time: 30 minutes
Duck and Vegetable Stir-Fry with Brown Rice
Instructions:
  1. Cook the brown rice according to package instructions.
  2. Slice the duck breast into thin strips.
  3. Heat olive oil in a large pan over medium heat.
  4. Add garlic and ginger, sauté for 1 minute.
  5. Add duck strips and cook until browned.
  6. Add broccoli, red bell pepper, and carrot to the pan.
  7. Stir-fry for about 5 minutes until vegetables are tender-crisp.
  8. Add soy sauce and stir well to combine.
  9. Serve the stir-fry over cooked brown rice.
  10. Garnish with sliced green onion.
Nutrition Per Serving 813 g Per 100g
Energy 900 kcal 111 kcal
Protein 50 g 6.2 g
Fibre 12 g 1.5 g
Salt 3 g 0.4 g
Sugar 10 g 1.2 g
Carbohydrates 95 g 11.7 g
Fat 35 g 4.3 g
  • 200
    g
    duck breast
  • 150
    g
    brown rice
  • 100
    g
    broccoli
  • 100
    g
    red bell pepper
  • 100
    g
    carrot
  • 2
    tbsp
    soy sauce
  • 1
    tbsp
    olive oil
  • 2
    clove
    garlic
  • 10
    g
    ginger
  • 1
    item
    green onion
1
Servings
0

Cook the brown rice according to package instructions.

Slice the duck breast into thin strips.

Heat olive oil in a large pan over medium heat.

Add garlic and ginger, sauté for 1 minute.

Add duck strips and cook until browned.

Add broccoli, red bell pepper, and carrot to the pan.

Stir-fry for about 5 minutes until vegetables are tender-crisp.

Add soy sauce and stir well to combine.

Serve the stir-fry over cooked brown rice.

Garnish with sliced green onion.

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