Asian duck breast pan
easy
45 mins
45 mins
Ingredients
- 1 Duck breast (approx. 400 g)
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 TABLESPOON Oil
- 300 g Carrots
- 2 Leek (leek; approx. 500 g)
- 200 g Basmati Rice
- 30 g fresh ginger
- 1 Garlic clove
- 100 g Mung bean sprouts
- 100 ml Sake (Japanese rice wine)
- 80 ml Chili sauce
- 1 TEASPOON Cornstarch
- 60 g roasted peanuts
- 7-10 Tbsp Kaffir lime wedges
- 7-10 Tbsp Aluminium foil
Directions
- 1
Wash the duck breast, dab dry and season with salt and pepper. Heat oil in a pan. Brown the meat on both sides. Continue frying for 15 minutes on the skin side over medium heat.
- 2
In the meantime, peel and wash the carrots and cut them into pieces about 10 cm long. Peel thin strips lengthwise with a peeler. Clean, wash and cut the leek into 10 cm long pieces and cut lengthwise into strips.
- 3
Drain most of the fat from the duck breast, turn the duck breast over and continue cooking for 10 minutes. Cook the rice in salted water for about 10 minutes. Peel ginger and garlic and cut into fine cubes. Wash the sprouts, drain well.
- 4
Remove the duck from the pan, wrap in aluminium foil and leave to rest. Sauté the carrots, leek, sprouts, garlic and ginger in the cooking fat for approx. 2 minutes. Deglaze with sake, chilli sauce and 150 ml water, simmer for 2-3 minutes.
- 5
Stir the starch with a little water until smooth, thicken the sauce with it, season to taste with salt. Chop the peanuts coarsely, sprinkle over the top. Drain the rice and let it drain. Squeeze portions into a square mould (150 ml content) and turn out onto 4 plates.
- 6
Cut the duck breast diagonally into slices. Arrange the vegetables with the duck breast on the plates, garnish with lime wedges.
Nutrition Facts
600 kcal
53 g
28 g
30 g
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