Ducks breast Chinese

Ducks breast Chinese
Quantity Ingredient
200 g Carrots
80 g Leek Onions
400 g Duck breast
1 tbsp Soy Oil
300 g Frozen Chop Suey
3 tbsp Soy sauce
2 tbsp Sesame Oil
1 tbsp Honey
0,25 tsp Sambal Oelek Paste
10 g Ginger
Pepper from the mill
125 g Basmati rice

Duck breast Chinese is prepared in the wok. Peel carrots. Cut into fine strips. Leek onions in fine rings cut. Cut the skin of the duck breast diagonally several times. Heat soy oil in the wok. Fry the duck breast Chinese style on the skin side until crisp and brown. Reduce temperature. Fry the duck breast in Chinese for 15 minutes, turning occasionally. Remove from the wok. Drain off all but one tablespoon of fat. Fry the carrots and leek onions in 1 tablespoon of fat. Add deep-frozen Chop Suey. Mix soy sauce, sesame oil, honey, sambal oelek and finely chopped ginger. Pour over the vegetables. Season with pepper. Slice duck breast Chinese style. Add to vegetables and keep warm. Cook basmati rice. Serve duck breast Chinese with rice.

Servings: 3, Difficulty: 
Preparation time: 1 hour, Total duration: 1 hour and 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
714 kcal
58 g
36 g
42 g

(C)opyright by Marions Kochbuch