John Myers
Asian Duck Breast with Broccoli Vegetables
The perfect asian duck breast with broccoli vegetables recipe with a picture and simple step-by-step instructions.
- 2 Duck breast fillets
- 500 g Fresh broccoli
- 250 g Mushrooms
- 100 ml Soy sauce
- 100 ml Sweet soy sauce
- 1 tsp Red and green curry paste
- 1 tsp Wasabi
- Grated ginger
- Lemon juice
- 1 a cup Cremefine
- 1 Handful Hazelnut flakes
- Divide the brioccoli into florets and cook in plenty of boiling salted water for 4-5 minutes. Drain, quench and drain well. Quarter the mushrooms.
- Mix the soy sauce, sweet soy sauce, curry paste, wasabi, ginger and lemon juice into a sauce.
- Cut the skin of the duck breast fillets into a diamond shape with a very sharp knife. Heat a pan. Place the duck breasts skin side down in the pan. Salt and pepper the meat side. Fry for 2 minutes over medium heat, then turn and cook for 1 minute. Fry on the meat side, turn again and finish cooking in a hot oven at 160 degrees for 15 minutes.
- Fry the mushrooms in the duck fat, add the broccoli and fold in.
- Add the cream fine and soy mixture and let it steep for a moment. Finally stir in the hazelnut flakes. In addition: herbal mashed potatoes
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