John Myers
Meat: Duck Breast with Bamboo Shoots
The perfect meat: duck breast with bamboo shoots recipe with a picture and simple step-by-step instructions.
- 1 Duck breast, approx 300 g
- 50 g Bamboo shoots
- 2 Garlic cloves
- 2 cm Ginger tuber
- 1 kl. Onion
- 5 g Black fungus
- 1 tbsp Sesame oil
- 2 tbsp Soy sauce
- 2 tbsp Sherry
- 50 g Chinese cabbage
- Duck fat
- 30 g Chin. Mie noodles
- 50 ml Chicken broth
- Black pepper from the mill
- Rinse the duck breast and cut the skin crosswise. Then fry vigorously in a little duck fat on the skin side. Turn over and fry briefly, then keep warm in the oven at approx. 80 ° C.
- Peel and finely chop the garlic and ginger. Cut the onion into half rings.
- Pour hot water over the dried mushrooms.
- Cook the pasta according to the instructions on the package.
- Put the garlic, ginger and onions in a pan and fry until translucent. Add the soaked mushrooms and bamboo shoots and sauté briefly.
- Deglaze with soy sauce, sherry and stock. Reduce the liquid a little.
- Roughly chop the cabbage and add. Also add the pasta.
- In the meantime, cut the duck breast into slices and fry in the remaining duck fat until crispy.
- Place the duck breast on a preheated plate and also the pasta-vegetable mixture.
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