John Myers
Crispy Duck with Almond Balls and Pineapple Mango Red Cabbage
The perfect crispy duck with almond balls and pineapple mango red cabbage recipe with a picture and simple step-by-step instructions.
- 300 g 1 Knusper-Ente TK *)
- 260 g Almond balls TK
- 400 g Pineapple-Mango-Red Cabbage TK (Own production: See my recipe **)
- Asian sauce sweet and sour / bottle
- Parsley for garnish
- Roast / bake the crispy duck in the frozen state in the aluminum dish according to the package instructions (200 ° C / 35 minutes) in the oven until golden-brown, remove and cut into thin strips (here with an electric knife!). Place frozen almond balls on a baking tray lined with baking paper and cook / bake in the oven according to the instructions on the package (180 ° C / 13 minutes) until golden-brown. It is best to thaw the pineapple-mango-red cabbage the day before and heat it up for serving. Serve crispy duck with almond balls, pineapple-mango-red cabbage and sweet and sour Asian sauce (2 tablespoons each) and garnished with parsley. *) Half boneless duck, finely seasoned, precooked and frozen **) Pineapple, mango and red cabbage
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