Toast à la Peking duck

Name: Toast à la Peking duck
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Duck breasts (à approx. 275 g); 4 TABLESPOONS Teriyaki sauce; 8 discs Toast; 4 Eggs (Gr. M); 200 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Spring onions; 75 g Sesame; 2 TABLESPOONS clarified butter; 150 ml sweet-sour chili sauce (bottle)

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Duck breasts (à approx. 275 g)
4 TABLESPOONS Teriyaki sauce
8 discs Toast
4 Eggs (Gr. M)
200 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Spring onions
75 g Sesame
2 TABLESPOONS clarified butter
150 ml sweet-sour chili sauce (bottle)

Directions

1
Preheat the oven for the duck breast (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Wash the meat, pat dry and cut the skin crosswise. Rub the meat side with Teriyaki sauce.
2
Fry the meat in an ovenproof hot pan without additional fat, first on the skin side for approx. 2 minutes, then continue to fry briefly on the meat side. Bake in a hot oven for about 25 minutes.
3
For the toasts, place bread side by side on the fat pan. Whisk eggs, milk, salt and pepper. Pour this over the bread and let it soak for about 15 minutes.
4
In the meantime, clean and wash the spring onions and cut them into rings. Sprinkle sesame seeds on both sides of the bread and press on a little. Heat clarified butter in portions in a frying pan and fry the sesame toasts on both sides until golden brown.
5
Remove the meat from the oven, let it rest for about 3 minutes and cut into thin slices. Cover 4 toasts with it. Spread spring onions and sauce on top and cover with 1 toast each.