Duck pan with papaya

Ingredients for 4 servings:

• 400 g duck breast, boned
• 400 g Chinese cabbage
• 2 papayas, about 400 g each
• 2 limes
• 4 tbsp soy sauce
• 4 tbsp oil
• 60 g cashew nuts
• 2 tsp sugar
• Salt
• pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Clean and wash the Chinese cabbage and cut into strips about 2.5 cm wide. Halve the papayas and remove the seeds. Peel the papaya halves and dice the flesh. Remove the skin from the duck breast, cut the meat into slices about 1/2 cm thick, and drizzle with soy sauce. Cover and let the meat marinate for about 10 minutes. Squeeze the limes. Heat 2 tablespoons of oil and roast the cashews over low heat until golden brown. Remove from the pan. Melt the sugar and 4-5 tablespoons of lime juice in the pan over low heat until golden brown. Add the papaya cubes and cook for 2 minutes over low heat, stirring occasionally. In a second pan, heat the remaining oil and fry the meat over high heat for about 2 minutes, stirring occasionally, then remove. Reduce the heat, add the Chinese cabbage to the pan, and fry briefly over medium heat. Add the duck breast and cashews, season with salt, pepper, and a little lime juice, and fry for another 3 minutes. Serve the duck stir-fry with papayas. It goes well with rice and leaf salad.