Asian Duck Breast with Broccoli Vegetables

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