Duck breast with Pak-Choi-Pineapple vegetables
very easy
25 mins
25 mins
Ingredients
- 7-10 Tbsp Ingredients for 2 persons:
- 4 Allspice seeds Pimentkörner
- 1⁄2 Tsp white, black and
- 7-10 Tbsp Szechuan peppercorns Pfefferkörner
- 1⁄2 Tsp coarse sea salt
- 2 small duck breasts (à approx. 280 g)
- 1 (approx. 15 g) piece of ginger
- 1 chili pepper
- 2 Spring onions
- 250 g Baby-Pak-Choi
- 1 Baby pineapple
- 8 Stem(s) Coriander
- 2 TABLESPOONS Oil Öl
- 1 TABLESPOON demerara sugar
- 2 TABLESPOONS Lime juice
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 5 TABLESPOONS Teriyaki sauce
Directions
- 1
Roast the pimento and all peppercorns in a pan without fat at medium heat for 1-2 minutes. Coarsely crush the spices and sea salt in a mortar
- 2
Preheat oven (electric cooker: 180°C/ circulating air: 160°C/gas: see manufacturer). Wash duck breasts, dab dry and cut the skin crosswise. Rub in with the spice mix. Heat an ovenproof pan without fat. Sear the duck breasts at medium heat. Continue roasting in a hot oven for about 10 minutes
- 3
Meanwhile peel and finely dice the ginger. Cut the chilli lengthwise, remove the seeds, wash and cut into rings. Clean and wash spring onions and cut into rings. Remove the outer leaves of the pak choi if necessary. Wash the pak choi and cut into quarters lengthwise. Cut off the pineapple ends. Peel the pineapple and cut it into pieces. Wash the coriander, shake dry and chop coarsely together with the tender stalks
- 4
Heat the oil in a pan. Fry the ginger, chilli and spring onions in it. Steam pineapple 2 minutes. Sprinkle with sugar. Add lime juice and Pak Choi and season with salt and pepper. Cover and stew for 4-5 minutes.
- 5
Heat the Teriyaki sauce, cut open the duck breasts, arrange them on a plate and sprinkle with the sauce. Serve with the vegetables
Nutrition Facts
870 kcal
41 g
53 g
50 g
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