Duck sweet sour

Duck sweet sour
Quantity Ingredient
100 g Frozen Chop Suey
2 tbsp Soy Oil
0,25 l Vegetable broth
1 tbsp Ketchup
1 tbsp Rice vinegar
3 tsp Honey
Pepper & Salt
1 tsp Starch Flour
100 g Tins of pineapple
600 g Duck breast
1 tbsp Soy sauce

For Duck Süß Sauer first cut Chop Suey small. Heat 1 tablespoon of oil in a pot. Brown Chop Suey briefly. Add broth. Stir in ketchup and vinegar. Round off with 1 tsp honey. Sauce sweet sour with pressed garlic, pepper and salt. Mix starch flour with little cold water. Bring the sauce to the boil briefly and thicken. Drain the pineapple. Cut into fine slices and mix in. Keep sauce sweet and sour warm on a low setting. Use one duck breast weighing 300 g per portion. Cut skin diagonally several times. Season meat with salt and pepper. Heat 1 tablespoon of oil in a frying pan. Fry the duck on its skin side until it is crisp and brown. Reduce temperature gradually. Fry the duck for 15 minutes, turning occasionally. Mix 2 tsp honey with soy sauce. Brush the skin of the duck. To glaze, place it on its side and fry it briefly at low heat. Serve with sweet and sour sauce. Basmati rice tastes good with it.

Servings: 2, Difficulty: 
Preparation time: 30 minutes, Total duration: 30 minutes

All data per serving:
991 kcal
32 g
59 g
69 g

(C)opyright by Marions Kochbuch