Duck breast with bamboo, carrots, snow peas and sprouts in chilli sauce and basmati rice

Name: Duck breast with bamboo, carrots, snow peas and sprouts in chilli sauce and basmati rice
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 150 g Carrots; 75 g Sweet peas; 50 g Basmati Rice; 7-10 Tbsp Salt; 150 g Duck Breast; 2 TABLESPOONS Soy sauce; 50 g Bamboo shoots in discs (glass); 20 g Mung bean sprouts; 2 TABLESPOONS Chilli sauce for chicken

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

150 g Carrots
75 g Sweet peas
50 g Basmati Rice
7-10 Tbsp Salt
150 g Duck Breast
2 TABLESPOONS Soy sauce
50 g Bamboo shoots in discs (glass)
20 g Mung bean sprouts
2 TABLESPOONS Chilli sauce for chicken

Directions

1
Peel, wash and cut the carrots into rhombs. Clean and wash the sugar snap peas. Prepare rice in boiling salted water according to package instructions. Wash the meat, dab dry. Remove skin and cut into strips.
2
Fry in a frying pan while turning until crisp. Cut the meat into slices and sauté briefly in duck fat. Season with soy sauce. Remove the meat. Fry the carrots, snow peas and bamboo in the cooking fat for about 5 minutes.
3
After about 3 minutes, add the meat, sprouts and chilli sauce and warm up briefly. Arrange rice and shredded meat in a plate.