Duck breast with Asian vegetables
easy
90 mins
90 mins
Ingredients
- 2 Duck breast fillets (approx. 350 g each)
- 7-10 Tbsp white pepper, salt
- 1 TABLESPOON liquid honey
- 6-7 TABLESPOONS Soy sauce
- 25 g dried mu-err mushrooms
- 1 Garlic clove
- 1 Onion
- 3-4 (approx. 350 g) Carrots
- 250 g Mushrooms
- 2 (approx. 300 g) Rocks Leek
- 150 g Mongoose or soybean seedlings
- 1 can(s) (314 ml) Bamboo Shoots
- 100 ml Vegetable broth
- 1 knife tip Sambal Oelek
- 7-10 Tbsp spring onion green
Directions
- 1
Wash the fillets, dab dry and pepper them. Mix honey with 2 tablespoons soy sauce. Place the fillets with the meat side only in the marinade, cover and leave to stand for at least 2 hours
- 2
Soak Mu-Err mushrooms in hot water for about 30 minutes, drain and clean. Cook in boiling water according to package instructions (5-30 minutes). Then drain
- 3
Dab the fillets dry. Fry in a hot wok or large pan without fat on the skin side for approx. 5 minutes. Turn briefly and remove. Store frying fat
- 4
Fry the fillets in a flat fireproof dish (skin up) in a hot oven (electric cooker: 175-200 °C/ convection oven: 150-175 °C / gas: level 2-3) for 40-45 minutes
- 5
Peel and finely chop the garlic and onion. Clean or peel and wash the vegetables. Wash the sprouts. Drain bamboo and sprouts. Finely chop carrots, mushrooms, leek and bamboo
- 6
Re-heat frying fat in the wok. Sauté the garlic and onion in it. Add all vegetables and fry for 4-5 minutes, turning. Mix 4-5 tablespoons soy sauce and stock. Season with Sambal Oelek, salt and pepper. Add to vegetables. Continue cooking for 2-3 minutes
- 7
Cut the meat open and drizzle with the resulting gravy. Arrange everything, garnish if necessary. Served with: rice
Nutrition Facts
590 kcal
10 g
31 g
39 g
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