Pan-fried vegetables and duck breast

Name: Pan-fried vegetables and duck breast
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 can(s) (850 ml; drained weight 500 g) Sliced pineapple; 400 g Duck Breast; 1 TABLESPOON clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 package (300 g) Pan-fried vegetables Chinese; 1/4 l Chicken broth (instant); 1 TABLESPOON Cornstarch; 7-10 Tbsp Cayenne pepper; 1 TABLESPOON Honey

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 can(s) (850 ml; drained weight 500 g) Sliced pineapple
400 g Duck Breast
1 TABLESPOON clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 package (300 g) Pan-fried vegetables Chinese
1/4 l Chicken broth (instant)
1 TABLESPOON Cornstarch
7-10 Tbsp Cayenne pepper
1 TABLESPOON Honey

Directions

1
Drain the pineapple and collect the juice. Cut the pineapple into small pieces. Wash duck breast, dab dry and cut off skin. Cut skin into fine strips, fry in hot clarified butter until crispy and remove.
2
Cut the duck breast into thin slices, fry briefly while turning, season with salt and pepper. Add the pan-fried vegetables and pineapple pieces and fry for approx. 4 minutes. Deglaze with stock and pineapple juice and cook for about 5 minutes.
3
Stir the starch and 3 tablespoons of water until smooth and add to the pan. Season to taste with salt, cayenne pepper and honey. Serve sprinkled with skin. Serve with sticky coriander rice.