Duck breast with fine vegetables

Name: Duck breast with fine vegetables
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Basmati rice; 600 g Carrots; 200 g Sweet peas; 75 g Mung bean seedlings; 1 can(s) (314 ml) Bamboo shoots in strips; 2 (approx. 600 g) Duck breast fillets; 8 TABLESPOONS Hoisin sauce (see tip; alternatively barbecue sauce); 1-2 TABLESPOONS Lime juice

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Basmati rice
600 g Carrots
200 g Sweet peas
75 g Mung bean seedlings
1 can(s) (314 ml) Bamboo shoots in strips
2 (approx. 600 g) Duck breast fillets
8 TABLESPOONS Hoisin sauce (see tip; alternatively barbecue sauce)
1-2 TABLESPOONS Lime juice

Directions

1
Boil up about 400 ml salted water. Cover the rice and cook over low heat for about 20 minutes.
2
Peel and wash the carrots and cut into fine strips. Clean and wash the sugar snap peas. Wash and drain the sprouts. Drain the bamboo.
3
Wash the meat, dab dry. Cut the skin off the meat and cut both into strips. Fry skin in a pan without fat until crispy. Remove. Drain on kitchen paper. Fry the duck meat in the cooking fat for about 2 minutes until it is firm all around.
4
Season with salt and pepper. Take it out.
5
Fry the carrots and sugar snap peas in the frying fat for about 3 minutes. Stir in hoisin sauce and lime juice. Add meat, sprouts and bamboo and heat up. Season to taste. Serve duck with rice. Sprinkle with crispy skin.