User Manual

Poultry and meat 101
Oriental-style duck breast [Index: ]
MCRC00903954_BO_Entenbrust_asiatisch-010_F39MCRC00914975_SE_Entenbrust_asiatisch-013MCRC00900538_NF_Entenbrust_asiatisch-006_RZ0PoultryDuckPreparation methodsRoastingRecipe categoriesPoultry
For 4 servings
Universal pan with wire rack
DUCK:
2 duck breast fillets, 300 g each
Salt
Pepper, freshly ground
VEGETABLES:
300 g carrots
1 bunch spring onions
1 tbsp cooking oil
150 ml chicken stock
5 tbsp soy sauce
2 tbsp sherry
1 walnut-sized piece of fresh ginger
100 g bamboo shoots
150 g mung bean sprouts
2 tsp maple syrup
Chilli powder
IN ADDITION:
¼ bunch fresh coriander
2 tbsp cashews, roasted
Per serving
524 kcal, 14 g carbs, 36 g fat, 36 g protein,
1,1 BU
PREPARATION
1. Rinse the duck breast fillets briefly under cold water and pat dry with kitchen towel. Score the fat
with a criss-cross pattern using a sharp knife. Rub with salt and pepper. Place the fillets onto the wire
rack with the skin facing up and roast as indicated.
2. Peel the carrots and cut into slices diagonally. Trim and wash the spring onions, then cut them into
quarters.
3. Add the cooking oil to a frying pan. Fry the carrots and spring onions in the oil. Pour in the chicken
stock, soy sauce and sherry. Press the peeled ginger through a garlic press and add to the mixture.
Reduce, uncovered, for about 5 minutes.
4. Stir in the bean sprouts. Season to taste with maple syrup, salt, pepper and chilli powder.
5. Cut the duck breast fillets into thin strips and arrange on top of the vegetables. Rinse the
coriander, shake dry and remove the leaves. Garnish the fillets with coriander leaves and cashews.
Setting procedure:
Circo-roasting
230 °C
Roasting time: 25-30 minutes
Tip:
Dripping fat can cause smoke.
To prevent this, pour 125 ml water into the
universal pan.
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