Duck breast from the wok with mangetout

Name: Duck breast from the wok with mangetout
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 g Basmati rice; 7-10 Tbsp salt, pepper; 4 medium-sized carrots; 200 g Sweet peas; 100 g Mung bean seedlings; 1 can(s) (314 ml) Bamboo shoots in strips; 2 small duck breast fillets (approx. 300 g each); 5-6 Tbsp Soy sauce and sweet-sour Asian sauce

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

250 g Basmati rice
7-10 Tbsp salt, pepper
4 medium-sized carrots
200 g Sweet peas
100 g Mung bean seedlings
1 can(s) (314 ml) Bamboo shoots in strips
2 small duck breast fillets (approx. 300 g each)
5-6 Tbsp Soy sauce and sweet-sour Asian sauce

Directions

1
Cook rice in 1/2 l boiling salted water according to package instructions.
2
Peel and wash the carrots. Halve crosswise, then cut lengthwise into thin slices. Wash the mangetouts and sprouts and drain. Drain the bamboo.
3
Heat a wok or a large pan without fat. Wash the meat, pat dry. Cut the skin off the meat and cut into fine strips. Fry until crispy in the wok. Remove from the wok and leave to drain on kitchen paper.
4
Cut the meat into slices and sauté in the frying fat for about 2 minutes. Season with salt and pepper and remove. Fry carrots and sugar snap peas in the cooking fat for about 5 minutes. Add meat, sprouts, bamboo, soy and Asian sauce, heat up briefly.
5
Serve with rice, sprinkle with crispy skin.