Duck breast on sprouted vegetables
easy
45 mins
45 mins
Ingredients
- 2 Duck breast fillets (approx. 200 g each)
- 3 TABLESPOONS Oil
- 1 can(s) (567 g drained weight; available in the Asia shop) Water chestnuts
- 400 g Bean sprouts
- 1 collar small spring onions
- 1 walnut-sized piece of fresh ginger
- 7-10 Tbsp Salt
- 1/2 bunch Chinese chives
- 2 red chillies
- 1 Mango
- 7-10 Tbsp Juice of 1 lemon
- 3 TABLESPOONS sweet chili sauce (you can get it in the asia shop
Directions
- 1
Wash duck breast fillets and dab dry. Fry them with the skin side in hot oil for five minutes, turn them over and fry them for 15 minutes at medium heat. In the meantime, drain the water chestnuts.
- 2
Clean, wash and cut the spring onions into small pieces. Wash and drain the bean sprouts. Peel and finely chop the ginger. Blanch sprouts and spring onions briefly in boiling salted water and drain.
- 3
Wash the chives and cut into small rolls. Cut the chillies lengthwise, remove seeds, wash and cut into thin strips. Peel the mango, cut the flesh off the stone and dice. Remove duck breast fillet and keep warm.
- 4
Sauté the ginger in the frying fat and deglaze with lemon juice. Stir in chilli sauce. Steam prepared vegetables briefly in it. Fold in mango. Cut duck breast into fine slices and arrange on plates with the vegetables.
- 5
It goes well with rice.
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