Duck Breast with Sprout Salad
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 796 kcal | (38 %) | ||
| Protein | 28.1 g | (29 %) | ||
| Fat | 75.8 g | (65 %) | ||
| Carbohydrates | 3 g | (2 %) |
Ingredients
- Ingredients
- 150 grams mixed Sprout
- ½ red and ½ green Bell pepper
- 4 Radish
- Cucumber
- 1 pc ginger
- 1 little green chili pepper
- 2 Tbsps Sherry vinegar
- salt and freshly ground pepper
- 2 Tbsps soy sauce
- 4 Tbsps sesame oil
- 2 duck legs
- 1 Tbsp Sesame seeds
Preparation steps
Rinse the sprouts and drain well. Rinse the bell peppers, cut in half, remove seeds and ribs, and finely dice. Cut the radishes and cucumber into thin slices. Trim and rinse the chile pepper, remove seeds and cut into thin rings. Mix the sprouts with bell peppers, radishes, cucumber and chile pepper.
Peel the ginger and finely grate. Mix the sherry vinegar with ginger, soy sauce and 2 tablespoons of oil. and season with salt and pepper. Drizzle the vinaigrette over the salad and let marinate.
Season the duck breast with salt and pepper. Lay the duck breast with the skin side down in a skillet and fry until brown. Turn the duck breast and fry over low heat for 20 minutes. Repeat the process 2 to 3 times to cook the duck breast thoroughly. Take out the duck breast from the skillet, season with salt and pepper, and wrap in aluminium foil. Let the duck breast rest a little and cut into slices.
Toast the sesame seeds in a dry pan until golden yellow and spread over the plates. Serve the duck breast along with the sprout salad on the plates.
