Beijing style duck breast

Name: Beijing style duck breast
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Duck breasts (300-350 g); 2 TABLESPOONS Oil; 1 hazelnut-sized piece of ginger; 4 medium-sized carrots; 1 small bunch of spring onions; 4-6 Tbsp Chilli sauce for chicken; 1 package (300 g) soft taco; 50 g Alfalfa sprouts; 7-10 Tbsp Aluminium foil

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 Duck breasts (300-350 g)
2 TABLESPOONS Oil
1 hazelnut-sized piece of ginger
4 medium-sized carrots
1 small bunch of spring onions
4-6 Tbsp Chilli sauce for chicken
1 package (300 g) soft taco
50 g Alfalfa sprouts
7-10 Tbsp Aluminium foil

Directions

1
Wash duck breast, dab dry and cut the skin crosswise. Heat 1 tablespoon of oil in a frying pan. Fry the duck breasts for 3-4 minutes on the skin side. Turn the meat and fry for another 1-2 minutes.
2
Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 8-10 minutes. Cover duck breast with aluminium foil and let it rest for about 10 minutes. Peel and finely chop the ginger. Peel, wash and cut carrots in half lengthwise.
3
Cut the halves diagonally into thin slices. Wash and clean spring onions and cut them diagonally into rings. Heat 1 tablespoon of oil in a frying pan. Fry carrots and ginger for about 2 minutes, then add chilli sauce.
4
Put carrots in a bowl, add spring onions and mix. Warm up the Soft Tacos according to the package instructions. Cut duck breast into thin slices. Spread the vegetables, meat and sprouts over the 8 tacos and wrap them in bags, if necessary pin them with a toothpick.