Duck cut-ups

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Quarter the peppers, clean, wash and cut into fine strips. Drain bamboo shoots and cut into fine strips. Roast the cashew nuts in a pan without fat until golden brown, remove. Wash duck breasts and pat dry. Make several diamond-shaped incisions on the skin side. Heat sesame oil in a pan.

2. 2

   Fry the duck breasts for 2-3 minutes on each side. Take them out and place them on the fat pan of the oven. Finish cooking in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. In between, spread with 2 tablespoons of chilli sauce. Peel and finely chop garlic and ginger. Cut the chillies open lengthwise, remove the seeds. Chop the pod finely. Sauté the bell peppers and bamboo shoots in the frying fat. Add garlic, ginger and chilli and fry until transparent. Deglaze with duck stock and soy sauce. Cook the pasta in boiling salted water for 4-5 minutes.

3. 3

   Cut the chillies open lengthwise, remove the seeds. Chop the pod finely. Sauté the bell peppers and bamboo shoots in the frying fat. Add garlic, ginger and chilli and fry until transparent. Deglaze with duck stock and soy sauce. Cook the pasta in boiling salted water for 4-5 minutes. Cut duck breasts into fine slices and add. Fold in cashew nuts. Season with 1-2 tablespoons chilli sauce. Drain noodles and serve with duck meat. Garnish with coriander

4. 4

   Cut duck breasts into fine slices and add. Fold in cashew nuts. Season with 1-2 tablespoons chilli sauce. Drain noodles and serve with duck meat. Garnish with coriander

Nutrition Facts

KCAL
780 kcal

CARBS
50 g

FATS
45 g

PROTEINS
44 g