Grilled duck breast with stir-fried Pak Choi

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and cut the skin side several times. Mix pepper, white wine, 3 tablespoons each of oyster and soy sauce. Turn the meat in it and let it marinate for about 30 minutes. Remove meat from the marinade and place in a flat roasting pan with the skin side facing upwards. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the 2nd rack from above for 15-20 minutes, brushing several times with marinade.

2. 2

   Clean and wash Pak Choi. Cut leaves from the stems. Cut leaves and stems separately into strips. Peel shallots and cut into rings. Clean and wash the chilli pepper and cut it into rings, removing the seeds. Heat sunflower oil in a large pan. Stir-fry cabbage stems and shallots for about 2 minutes. Add cabbage leaves, chilli and sesame seeds and fry for about 1 minute. Add 2 tablespoons oyster sauce, sesame oil and 2 tablespoons water, cover and cook for about 2 minutes. Season to taste with salt.

3. 3

   Heat sunflower oil in a large pan. Stir-fry cabbage stems and shallots for about 2 minutes. Add cabbage leaves, chilli and sesame seeds and fry for about 1 minute. Add 2 tablespoons oyster sauce, sesame oil and 2 tablespoons water, cover and cook for about 2 minutes. Season to taste with salt. Remove meat from the oven, cut into slices and arrange on plates with Pak Choi. Long grain rice tastes good with it

4. 4

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
500 kcal

CARBS
9 g

FATS
36 g

PROTEINS
36 g