Duck breast Japanese style

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash duck breasts and pat dry with kitchen paper. Cut the duck skin with a sharp knife and brush the skin with 1 tablespoon of honey. For the marinade, peel the garlic and press it through a garlic press.

2. 2

   Peel and finely grate the ginger. Mix ginger, remaining honey, 2 tablespoons of oil and soy sauce, place the duck breasts in it and let it stand for about 3 hours. Wash the rice thoroughly. Bring the rice, salt and 250 ml water to the boil, cover and simmer over medium heat for about 8 minutes.

3. 3

   Remove the rice from the stove, cover and let it rest for about 10 minutes. In the meantime, drain the bamboo shoots on a sieve. Clean, wash and chop the spring onions. Wash the sprouts and let them drain.

4. 4

   Cut the ginger into thin slices. Remove the duck breasts from the marinade (keep the marinade for the sauce) and dab with kitchen paper. Heat the remaining oil in a pan and fry the duck breasts over medium heat for 4-5 minutes on each side, then keep warm.

5. 5

   For the sauce, stir cornflour and 5 tablespoons of water until smooth. Carefully bring the hoisin sauce, lemon grass and mineral water to the boil, add the mixed cornstarch, bring to the boil, add the marinade and bring to the boil again.

6. 6

   Pour the sauce through a sieve. Heat sesame oil in a large frying pan and cook the sprouts, bamboo, ginger slices and spring onions for about 3 minutes. Season to taste with salt. Cut the duck breast open and serve on a plate with the vegetables.

7. 7

   Garnish as desired with coriander and chives. Add rice and sauce separately.

Nutrition Facts

KCAL
880 kcal

CARBS
68 g

FATS
46 g

PROTEINS
43 g