Eight delicacies with duck breast

Name: Eight delicacies with duck breast
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 g raw shrimps (without head and shell; fresh or frozen); 1 tin(s) (284 g) or 150 g frozen water chestnuts; 30 g tr. Mu-Err mushrooms; 200 g Sweet peas; 3 Mini-Paksoi; 150 g fresh baby corn; 2 Carrots; 125 g Soya seedlings; 2 Duck breasts (à approx. 300 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS liquid honey; 7 TABLESPOONS Soy sauce; 2 TABLESPOONS Oil; 1/2 TEASPOON Vegetable broth; 7-10 Tbsp Five-spice powder; 2 TABLESPOONS Sesame Oil

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 g raw shrimps (without head and shell; fresh or frozen)
1 tin(s) (284 g) or 150 g frozen water chestnuts
30 g tr. Mu-Err mushrooms
200 g Sweet peas
3 Mini-Paksoi
150 g fresh baby corn
2 Carrots
125 g Soya seedlings
2 Duck breasts (à approx. 300 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS liquid honey
7 TABLESPOONS Soy sauce
2 TABLESPOONS Oil
1/2 TEASPOON Vegetable broth
7-10 Tbsp Five-spice powder
2 TABLESPOONS Sesame Oil

Directions

1
Defrost or drain shrimps and water chestnuts if necessary. Rinse mushrooms and soak them covered with lukewarm water for about 30 minutes.
2
Clean or peel and wash the vegetables. Cut the paksoi and the corn on the cob in half lengthwise. Cut carrots into sticks. Sort the sprouts, wash and drain.
3
Wash the duck breast, dab dry. Season with salt and pepper. Fry in a flat hot roaster or an ovenproof pan without fat first on the skin side for approx. 5 minutes, then turn and continue to fry for 5 minutes.
4
Mix honey and 1 tablespoon soy sauce. Brush the duck breasts with it. Roast in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 12-15 minutes.
5
In the meantime, cut the shrimps lengthwise on their backs and remove the dark intestine. Wash the shrimps and dab dry. Heat 2 tablespoons of oil in a wok or large frying pan. Stir-fry the prawns for about 2 minutes.
6
Add corn, carrots, paksoi and water chestnuts and stir-fry for about 5 minutes. Drain the mushrooms and cut them a little smaller. Fry the mushrooms, sprouts and mangetouts for 2 minutes.
7
Pour 6 tablespoons of soy sauce and 1/8 l of water over the vegetables. Bring to the boil, simmer for 2-3 minutes. Season to taste with stock and five-spice powder.
8
Cut the duck breast into slices. Arrange everything on a plate and sprinkle with sesame oil. Serve with rice (see page 30).