Painted duck on sprouts

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Peel garlic and ginger and chop or dice finely. Crumble the chillies. Mix garlic, ginger and chilli together with the soy sauce, sherry, fish sauce, brown sugar, five-spice powder and a little pepper. Wash the duck thoroughly, dab dry and brush the inside and outside with about 1/3 of the marinade. Place the duck in a large freezer bag, seal well and marinate in the refrigerator for approx. 24 hours. Also keep the rest of the marinade in a cool place.

2. 2

   Fill a fat pan of the oven finger-high with water. Take the duck out of the bag and place it on a grid over the fat pan with the breast side facing upwards. Bake in a preheated oven (electric: 250°C/ gas: level 5) for approx. 15 minutes. Then reduce the heat to 150°C/ gas: level 1 and continue to roast the duck for 1-1 1/4 hours. If necessary, prick the breast and legs slightly so that the fat can fry. Pour the stock collected in the pan into a saucepan, degrease and reduce by half. Brush the duck again with the stock and fry it on the highest setting (electric cooker: 250°C/ gas: setting 5) for 15-20 minutes until crispy brown. In the meantime chop the peanuts. Stir the hoisin sauce with approx. 1/3 of the marinade until smooth and place in a small bowl. Sprinkle with peanuts. Wash the bean sprouts, basil, mint and coriander and drain well.

3. 3

   Brush the duck again with the stock and fry it on the highest setting (electric cooker: 250°C/ gas: setting 5) for 15-20 minutes until crispy brown. In the meantime chop the peanuts. Stir the hoisin sauce with approx. 1/3 of the marinade until smooth and place in a small bowl. Sprinkle with peanuts. Wash the bean sprouts, basil, mint and coriander and drain well. Heat the oil in a wok or pan and toss the bean sprouts in it. Add the rest of the marinade, stir well and place the sprouts on a plate with the herbs. Remove the duck breast from the bone and cut crosswise into slices. Loosen legs and wings as well and arrange everything on the sprouts. Serve with the hoisin sauce. Serve with rice

4. 4

   Heat the oil in a wok or pan and toss the bean sprouts in it. Add the rest of the marinade, stir well and place the sprouts on a plate with the herbs. Remove the duck breast from the bone and cut crosswise into slices. Loosen legs and wings as well and arrange everything on the sprouts. Serve with the hoisin sauce. Serve with rice

Nutrition Facts

KCAL
880 kcal

CARBS
11 g

FATS
54 g

PROTEINS
73 g