Asian broccoli with crispy duck breast

Name: Asian broccoli with crispy duck breast
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Duck breasts (approx. 250 g each); 2 TABLESPOONS Oil; 1 kg Broccoli; 1 Onion; 2 TABLESPOONS Sesame Oil; 1 ripe mango; 400 ml Vegetable broth (instant); 50 ml Soy sauce; 1/2-1 TEASPOON Sambal Oelek; 3 tablespoons (50 g) Cashew nuts; 1 red chilli pepper; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper; 1 pinch Sugar; 7-10 Tbsp Mint

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Duck breasts (approx. 250 g each)
2 TABLESPOONS Oil
1 kg Broccoli
1 Onion
2 TABLESPOONS Sesame Oil
1 ripe mango
400 ml Vegetable broth (instant)
50 ml Soy sauce
1/2-1 TEASPOON Sambal Oelek
3 tablespoons (50 g) Cashew nuts
1 red chilli pepper
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper
1 pinch Sugar
7-10 Tbsp Mint

Directions

1
Wash the meat and dab dry. Cut the skin several times crosswise. Heat the oil in a pan. Fry the meat with the skin side firmly, turn. Fry over medium heat, turning several times for approx. 20 minutes.
2
Cleaning broccoli. Finely chop the onion. Peel mango, cut flesh into strips from the stone. Heat sesame oil in a large pan, fry onion and mango strips in it until transparent. Fry the broccoli briefly. Deglaze with broth. Stir in soy sauce and Sambal Oelek, fold in cashew nuts. Bring to the boil and simmer over medium heat for 8-10 minutes
3
Cut chili into rings. Season the vegetable pan with salt, pepper, chilli and sugar. Arrange broccoli and sliced duck breast on preheated plate. Serve garnished with mint to taste