Teriyaki duck breast with mango salsa

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash meat, dab dry, cut skin several times. Peel garlic and dice finely. Clean the chillies, place in a mortar and crumble finely. Mix the chilli, garlic and Teriyaki sauce, marinate the duck breasts for about 1 hour, turning them over and over again

2. 2

   Clean the cabbage, wash it, quarter it, cut out the stalk. Cut cabbage into fine strips. Put cabbage in a large bowl and season with salt, pepper and sugar. Knead well with your hands. Mix in 4-5 tablespoons vinegar and 2-3 tablespoons olive oil. Season to taste with salt, pepper and sugar. Leave to stand for about 30 minutes.

3. 3

   In the meantime cut the mango from the stone. Peel and chop the flesh. Clean and wash spring onions and cut them into strips. Mix mango and spring onions. Season to taste with salt, pepper, sugar and approx. 2 tbsp vinegar

4. 4

   Remove the meat from the marinade and dab a little dry. Heat a pan without fat. Roast duck breast first on the skin side for 4-5 minutes, then on the meat side for about 1 minute. Season the meat with salt and pepper and place it in a greased casserole dish. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes in medium heat. Remove meat from the oven, let it rest for about 3 minutes and cut into slices. Arrange duck breast and mango salsa on plates. Arrange pointed cabbage in bowls and add

5. 5

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
640 kcal

CARBS
19 g

FATS
43 g

PROTEINS
42 g