Crispy duck breast on sweet and sour Asian vegetables

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Rinse duck breast fillets cold and pat dry. Make a diamond-shaped incision on the skin side. Place the fillets in a pan with the skin side down and fry over high heat for 5-8 minutes. Turn the fillets and fry for another 5 minutes. Season with salt and pepper. Place the fillets on a baking tray with the fat side facing upwards and finish cooking in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes.

2. 2

   In the meantime peel carrots. Quarter and clean the peppers. Clean spring onions. Wash vegetables and cut into thin strips. Drain the pineapple slices, collecting the juice. Cut the slices into pieces. Heat 2 tablespoons of frying fat (from the duck) in a pan, fry the cashews in it until golden brown, remove. Add the vegetables and cook for approx. 8 minutes while turning. Add pineapple pieces, Asian sauce, 4 tablespoons of pineapple juice and cashews, mix everything. Season to taste with salt and pepper. Cut open duck breast and arrange a few slices each with Asian vegetables.

3. 3

   Cut the slices into pieces. Heat 2 tablespoons of frying fat (from the duck) in a pan, fry the cashews in it until golden brown, remove. Add the vegetables and cook for approx. 8 minutes while turning. Add pineapple pieces, Asian sauce, 4 tablespoons of pineapple juice and cashews, mix everything. Season to taste with salt and pepper. Cut open duck breast and arrange a few slices each with Asian vegetables. Garnish with spring onion green as desired. Serve with a mixture of wild rice and basmati rice

4. 4

   Attention: 80 g fat have been removed

Nutrition Facts

KCAL
520 kcal

CARBS
38 g

FATS
24 g

PROTEINS
42 g