Duck with cashew nuts

Name: Duck with cashew nuts
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 E; 7-10 Tbsp Salt; 7-10 Tbsp Soy sauce; 1/8 l dry sherry; 1 green pepper; 100 g Mushrooms; 1 small carrot; 1 TABLESPOON Cornstarch; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 75 g Cashew nuts

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 E
7-10 Tbsp Salt
7-10 Tbsp Soy sauce
1/8 l dry sherry
1 green pepper
100 g Mushrooms
1 small carrot
1 TABLESPOON Cornstarch
7-10 Tbsp Pepper
7-10 Tbsp Sugar
75 g Cashew nuts

Directions

1
Dab duck parts dry and rub with salt. Brush lightly with soy sauce and leave to soak in for approx. 30 minutes. Bring 1/2 litre water and sherry to the boil. Add the duck parts and cook over low heat for approx. 30 minutes.
2
In the meantime, clean and wash the peppers and cut them into small pieces. Clean, wash and slice the mushrooms. Peel, wash and thinly slice the carrot. Remove the duck pieces from the stock, drain and place on the fat pan of the oven.
3
Roast in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for 15 minutes. Degrease 3/8 litres of stock and pour through a cloth. Bring the stock to the boil. Cook mushrooms and vegetables for 3 minutes. Stir cornflour in a little cold water until smooth.
4
thicken the sauce with it. Season with salt, pepper, soy sauce and sugar. Roast the cashew nuts in a dry pan until golden brown. Cut duck breast into thick slices and arrange on a plate with the legs and nuts.
5
Garnish with carrot and radish roses if desired. Serve with extra sauce. Rice tastes good with it.