Duck Breast with Carrots and Bamboo Shoots

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 300 g carrot (s)
  • 1 chilli pepper (s), green
  • 3 spring onion (s)
  • 300 g bamboo shoot (s) (canned)
  • 200 g duck breast, (skinless)
  • Salt pepper
  • 100 ml poultry stock, (alternatively vegetable stock)
  • 5 tablespoon soy sauce
  • 3 tablespoon rice wine / sake
  • 100 g rice, drier
Duck Breast with Carrots and Bamboo Shoots
Duck Breast with Carrots and Bamboo Shoots

Instructions

  1. Cut the carrots into oblique slices, core the chilli, cut into strips with the spring onions, drain the bamboo shoots and cut into pieces.
  2. Heat a deep coated pan. Salt and pepper the duck breast and fry it in a pan until crispy, turn, remove, place in an ovenproof dish and place in the preheated oven at 150 degrees for about 10 minutes (gas: level 1).
  3. Cook the rice in boiling salted water. Brown the vegetables in the frying stock while stirring, deglaze with the poultry stock and cook for about 5 minutes.
  4. Season the vegetables with soy sauce and rice wine. Cut the duck breast into slices, arrange with the vegetables and serve with the rice.
  5. WW 8P per serving

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