Duck breast with mangetout, carrot and chili

Name: Duck breast with mangetout, carrot and chili
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Thai scented rice; 7-10 Tbsp Salt; 250 g Duck Breast; 1 TABLESPOON Oil; 7-10 Tbsp Pepper; 20 g dried moor mushrooms; 500 g large carrots; 200 g Sweet peas; 1 red pepper; 1 Garlic clove; 1 walnut-sized piece of ginger; 1 chili pepper; 1/4 l Vegetable broth (instant); 7-10 Tbsp Asian pepper; 1 TEASPOON Sugar; 2 TABLESPOONS Wine vinegar; 50 ml sweet-sour Asian sauce; 7-10 Tbsp Chilli and Asian chives

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Thai scented rice
7-10 Tbsp Salt
250 g Duck Breast
1 TABLESPOON Oil
7-10 Tbsp Pepper
20 g dried moor mushrooms
500 g large carrots
200 g Sweet peas
1 red pepper
1 Garlic clove
1 walnut-sized piece of ginger
1 chili pepper
1/4 l Vegetable broth (instant)
7-10 Tbsp Asian pepper
1 TEASPOON Sugar
2 TABLESPOONS Wine vinegar
50 ml sweet-sour Asian sauce
7-10 Tbsp Chilli and Asian chives

Directions

1
Put rice in boiling, lightly salted water. Let it swell for about 15 minutes at low heat. Pour off the rest of the cooking water. In the meantime, wash duck breast and pat dry. Fry in hot oil for about 20 minutes while turning. Season with salt and pepper.
2
In the meantime wash mushrooms and let them swell in plenty of water. Rinse again and let them drain. Peel and wash the carrots. If you like you can score them with a pestle ripper or cut them into fine slices without notches. Clean, wash and cut the sugar snap peas in half lengthwise. Clean, wash and cut the peppers into fine strips. Peel garlic and ginger, chop finely. Carve chilli lengthwise, remove seeds, also chop. Cut duck breast into slices. Sauté garlic and ginger in cooking fat. Fry carrots, peppers, sugar snap peas and mushrooms for 5 minutes, turning them over.
3
Peel garlic and ginger, chop finely. Carve chilli lengthwise, remove seeds, also chop. Cut duck breast into slices. Sauté garlic and ginger in cooking fat. Fry carrots, peppers, sugar snap peas and mushrooms for 5 minutes, turning them over. Deglaze with stock, bring to the boil briefly. Fold in duck breast. Season with salt, Asian pepper, sugar, vinegar and chilli. Stir in Asian sauce. Serve with the rice in portions. Serve decorated with chilli and Asian chives as desired
4
Deglaze with stock, bring to the boil briefly. Fold in duck breast. Season with salt, Asian pepper, sugar, vinegar and chilli. Stir in Asian sauce. Serve with the rice in portions. Serve decorated with chilli and Asian chives as desired