Roasted duck breast with Asian vegetables and orange-almond rice

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash the duck breast and pat dry. Heat a pan and fry the duck breast first on the skin side for about 10 minutes. Then continue to fry for approx. 20 minutes, turning over and season with salt and pepper. In the meantime, peel and finely dice the shallot. Heat the fat in a saucepan and fry the almonds and shallots.

2. 2

   Add rice, steam briefly and deglaze with stock. Add a little salt, bring to the boil, cover and allow to swell over a low heat for 15 minutes. Peel the orange so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Squeeze the parting skins and collect the juice. Add orange fillets and juice to the finished rice and heat everything for 2-3 minutes. Heat up another pan without fat and fry the frozen vegetables in it. Stir-fry 4-6 more times at medium heat. Remove the finished duck breast from the pan, spread with some soy sauce and let it rest for about 5 minutes. Season the pan-fried vegetables with the remaining soy sauce.

3. 3

   Add orange fillets and juice to the finished rice and heat everything for 2-3 minutes. Heat up another pan without fat and fry the frozen vegetables in it. Stir-fry 4-6 more times at medium heat. Remove the finished duck breast from the pan, spread with some soy sauce and let it rest for about 5 minutes. Season the pan-fried vegetables with the remaining soy sauce. Cut the duck breast into slices and arrange on a plate with orange-almond rice and vegetables. Serve garnished with lemon balm leaves

4. 4

   For the calculation of the nutritional value, 50 g fat is deducted from the duck breast

Nutrition Facts

KCAL
680 kcal

CARBS
71 g

FATS
26 g

PROTEINS
45 g