Barberie Duck Breast
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 duck breast (female barberie duck)
- 1 zucchini, yellow or green
- 1 bell pepper (s) your choice
- 2 carrot (s)
- 100 g bean sprouts
- 300 g rice (yasmine rice)
- 200 ml Ketjap Manis
- 2 teaspoons sesame oil
- 50 ml oil
- 2 cloves garlic
- 2 pinch (s) Sambal Oelek
- 2 pinches ginger, fresh
- 50 ml poultry broth
- 50 ml fish stock (fish), e.g. from a glass
- 1 bay leaf
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the rice with the bay leaf and a little salt. Clean the vegetables and cut into strips approx. 1 cm thick.
- Season the duck breast with salt and pepper and fry, then cook in a preheated oven for 15 minutes at 160 ° C top / bottom heat.
- Fry the vegetable strips and bean sprouts in a little oil. Add some Ketjap Manis, the sesame oil, the finely chopped garlic, the ginger, the Sambal Oelek and a little salt. To make the vegetables more tasty, pour some poultry stock and some fish stock into the vegetables and bring to the boil briefly.
- Now place the finished vegetables in the middle of the plate, carve the duck breast and place on top of the vegetables.
- Now all you have to do is pour the sweet soy sauce into a sauce boat and serve the rice separately, for example in a bamboo steamer lined with a piece of banana leaf.
- Tip: You could put a few glazed spring onions or parsley leaves around the duck breast as a decoration.
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