Roast Duck Breast on Chinese Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 2 large duck breasts, or 3 small ones
- 1 red pepper (s)
- 1 large onion (s)
- 1 bunch spring onion (s)
- 3 tablespoon soy sauce
- 0.5 ½ bottle chili sauce
- salt
- pepper
- Paprika powder, hot pink
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 170 ° top / bottom heat. Fry the duck breast without adding fat in a pan on both sides, starting with the skin side, for 5 minutes each. Season with salt, pepper and rose paprika. Put in an ovenproof dish, add some of the fried fat and cook in the oven for about 25 - 30 minutes.
- In the meantime, core the peppers and cut into pieces approx. 2 x 2 cm. Cut the onions into pieces of the same size. Cut the spring onions into pieces about 2 cm long. Fry the vegetables in the remaining fat. Add soy sauce and chili sauce. Arrange the duck breast on the bed of vegetables.
- Asian fragrant rice goes well with it.
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