Duck breast with plum salsa and peanut rice

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Drain the plums. Peel ginger and garlic and chop finely. Clean the chilli, cut lengthwise, remove seeds, wash and cut into fine rings. Clean and wash spring onions and cut them into pieces.

2. 2

   Chop the plums finely.

3. 3

   Cook rice in good 1⁄2 l boiling salted water according to package instructions. Coarsely chop peanuts.

4. 4

   Preheat the oven for the duck breast (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Prepare the meat, brown. Season with salt and pepper. Place the fillets in an ovenproof dish. Season with salt and pepper.

5. 5

   Cook in a hot oven for about 10 minutes.

6. 6

   When the meat is in the oven, for the sauce, take the duck fat - up to about 1 tablespoon - out of the pan, pass it through a fine sieve and set aside. Sauté the spring onions in the pan and take them out.

7. 7

   Again heat 1 tablespoon of duck fat in the pan. Brown the ginger, garlic and chilli. Deglaze with vinegar and 5 tbsp soy sauce, bring to the boil. Remove 2 tbsp. soy sauce to coat the duck breast. Add plums to the remaining sauce.

8. 8

   Simmer for about 3 minutes, keep warm.

9. 9

   Spread the soy sauce on the skin about 5 minutes before the end of the duck cooking time. Fold the peanuts into the rice. Remove the meat from the oven and let it rest in aluminium foil for about 5 minutes. Add spring onions and gravy to the plum sauce.

10. 10

    Dress everything.

Nutrition Facts

KCAL
850 kcal

CARBS
75 g

FATS
40 g

PROTEINS
45 g