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vietnamese

Pineapple Braised Duck with Garlic and Rice

This braised dish pairs cooked jasmine rice with duck leg meat, pineapple and garlic. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

17 g Protein
50 g Carbohydrates
42 g Fat
1 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 110g cooked jasmine rice 143 kcal
  • 99g duck leg meat (boneless, with skin) 400 kcal
  • 99g pineapple (chunks) 50 kcal
  • 4g garlic (minced) 6 kcal
  • 10g fish sauce 4 kcal
  • 4g granulated sugar 15 kcal
  • 3g neutral oil 27 kcal
  • 66g water 0 kcal
  • 1g black pepper 1 kcal

Cooking instructions

  1. duck leg meat (bonelessblack pepper
    Pat duck dry and season with black pepper.
  2. duck leg meat (bonelessneutral oil
    Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Brown duck pieces well on all sides; remove to a plate.
  3. duck leg meat (bonelessgarlic (minced)fish saucegranulated sugarwater
    Add garlic briefly, then return duck. Stir in fish sauce, sugar, and water; bring to a gentle simmer.
  4. duck leg meat (bonelesspineapple (chunks)fish sauce
    Add pineapple and cover. Simmer until duck is tender and sauce reduces, 25 to 35 minutes, turning pieces once or twice.
  5. cooked jasmine riceduck leg meat (bonelesspineapple (chunks)fish sauce
    Serve duck and pineapple over cooked rice, spooning sauce on top.

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