Duck breast with asian sauce and vegetable noodles

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Roast the sesame seeds in a pan without fat and remove. Wash duck breast and pat dry. Heat oil in a pan and fry the duck breast first on the skin side, then on the meat side.

2. 2

   Remove the breast from the pan and make a diamond-shaped incision on the skin side. Return to the pan, season with salt and pepper and fry over a low to medium heat for 20 minutes while turning.

3. 3

   In the meantime clean and wash the carrots and courgettes. If possible, cut the vegetables into very diagonal, thin slices. If you like, cut a few slices a little thicker and cut out stars, mushrooms or animals to garnish.

4. 4

   Peel onion, garlic and ginger. Dice onion, cut ginger into even finer cubes and press garlic through a garlic press. Wash the chives, dab dry and cut into fine rolls.

5. 5

   Remove the duck breast from the pan and wrap in aluminium foil. Pour away the frying fat, except for two tablespoons, and sauté the onion, ginger and garlic in the hot pan. Deglaze with four to five tablespoons of water and dissolve the frying fat.

6. 6

   Add Asia sauce and ketchup and bring to the boil briefly. Pour the gravy from the duck breast from the foil into the sauce and season with soy sauce. Place the vegetables in boiling salted water and cook for one or two minutes.

7. 7

   Pour onto a sieve and drain. Cut duck breast into thin slices and arrange on a plate with the "vegetable noodles". Spread the sauce over the meat and vegetables and sprinkle with sesame and chives.

8. 8

   Serve garnished with cut out vegetables and mint.

Nutrition Facts

KCAL
320 kcal

CARBS
12 g

FATS
21 g

PROTEINS
20 g