Duck breast pan
easy
45 mins
45 mins
Ingredients
- 1/2 Pineapple (approx. 250 g)
- 1 Stalk leek (leek)
- 2 rote pepper shots (approx. 150 g)
- 1 jar(s) (314 ml; draw-off weight: 170 g) Bamboo Shoots
- 500 g Duck Breast
- 3 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 glass (400 ml) Chicken stock
- 1 TABLESPOON Cornstarch
- 7-10 Tbsp Cayenne pepper
- 100 ml Tomato ketchup
- 5-6 Tbsp Soy sauce
- 100 g peeled almonds
Directions
- 1
Peel the pineapple half and cut out the stalk in a wedge shape. Cut the flesh into thin slices. Clean and wash leek and paprika and cut into long strips. Drain bamboo and cut into long strips as well. Wash duck breast, dab dry and cut into thin strips.
- 2
Heat oil in a pan. Fry the duck breasts for one minute on each side. Season with salt and pepper and remove. Sauté pineapple, leek, paprika and sprouts in the cooking fat. Deglaze with stock. Cook for four minutes at high heat. Mix cornflour and a little water and stir into the pan. Bring to the boil again, fold in duck breast. Season to taste with salt, cayenne pepper, tomato ketchup and soy sauce.
- 3
Cook for four minutes at high heat. Mix cornflour and a little water and stir into the pan. Bring to the boil again, fold in duck breast. Season to taste with salt, cayenne pepper, tomato ketchup and soy sauce. Cut the almonds in half, roast them and sprinkle over them. Serve with basmati or long grain rice
- 4
Per portion ca 2890 kJ/ 690 kcal
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