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
Print Recipe
Pin Recipe Instructions
- Cut the carrots into oblique slices, core the chilli, cut into strips with the spring onions, drain the bamboo shoots and cut into pieces.
- 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).
- 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.
- Season the vegetables with soy sauce and rice wine. Cut the duck breast into slices, arrange with the vegetables and serve with the rice.
- WW 8P per serving
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