Rice salad with duck breast
easy
35 mins
35 mins
Ingredients
- 240 g Long grain rice
- 7-10 Tbsp Salt
- 400 g Duck Breast
- 7-10 Tbsp Pepper
- 3-4 Tbsp Oil
- 1 can(s) (425 ml) kidney beans
- 1 pickled cucumber
- 1 collar Spring onions
- 1 red chilli pepper
- 15 g Ginger Tuber
- 1-2 Garlic cloves
- 1-2 TABLESPOONS Lime juice
- 1-2 TEASPOONS Honey
- 2-3 TABLESPOONS Oil
- 7-10 Tbsp Slices of lime
- 7-10 Tbsp Aluminium foil
Directions
- 1
Bring rice to the boil in salted water and cook over low heat for about 20 minutes. In the meantime season duck breast with salt and pepper. Heat 1 tablespoon of oil in a frying pan and fry the duck breast for about 20 minutes, turning it over. Drain rice and quench. Wrap duck breast in foil and let it rest for 10 minutes.
- 2
Drain beans, rinse briefly and drain. Wash and halve the cucumber and cut into slices. Clean and wash spring onions and cut into rings. For the vinaigrette, wash the chilli pepper, halve, seed and cut into rings. Peel ginger and garlic and chop finely. Mix ginger, garlic, chilli, lime juice, honey and salt. Gradually fold in 2-3 tablespoons of oil. Mix rice, beans, spring onions and cucumber slices with the vinaigrette. Cut the duck breast into slices, let it cool down a bit and arrange it on plates with the rice salad.
- 3
Peel ginger and garlic and chop finely. Mix ginger, garlic, chilli, lime juice, honey and salt. Gradually fold in 2-3 tablespoons of oil. Mix rice, beans, spring onions and cucumber slices with the vinaigrette. Cut the duck breast into slices, let it cool down a bit and arrange it on plates with the rice salad. Garnish with lime slices
Nutrition Facts
590 kcal
64 g
25 g
29 g
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