John Myers
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Ingredients
Crispy Duck:
- 2 Crispy ducks à 310 g (here: From Ali Nord)
Mixed vegetables:
- 5 Onions approx. 400 g
- 100 g Red onions
- 100 g Spring onions 1 small bunch
- 1 piece Leek
- 100 g Yellow pepper (1 small pepper)
- 1 Red chilli pepper
- 1 piece Ginger approx. 200 g
- 2 Garlic cloves
- 4 tbsp Peanut oil
- 2 tbsp Sweet soy sauce
- 2 tbsp Soy sauce
- 2 big pinches of salt
- 1 big pinch of pepper
Peanut sauce:
- 1 bag Peanut sauce (Here: Asian Home Gourmet - Asia Shop)
- 1 Small can of peanut sauce 165 ml
- 1 tbsp Sugar
- 1 tbsp Oil
Yellow rice:
- 200 g Rice
- 1 tsp Salt
- 1 tsp Turmeric
Instructions
Crispy duck 1:
- Preheat the oven to 200 ° C / fan oven. Take the ducks out of the package, remove the foil and place in the oven for 20 minutes.
Peanut sauce:
- Put coconut milk (165 ml) + 35 ml water (can with rinse out) in a small saucepan, add 1 packet of mix for peanut sauce, 1 tablespoon of sugar and 1 tablespoon of oil and mix everything together. Bring everything to the boil while stirring and let simmer for another 15 minutes without the lid / reduce a little.
Yellow rice:
- Boil 3,450 ml of water with 1 teaspoon of salt and 1 teaspoon of turmeric. Stir in 200 g (e.g .: Thai fragrant rice), close the lid and cook on the lowest setting for 20 minutes. Do not open the lid while cooking. After 20 minutes, remove the saucepan from the hob and loosen the rice with a fork. Do not close the lid completely and allow the rice to evaporate for 5-10 minutes.
Mixed vegetables:
- Peel and quarter the onions and cut into wedges. Clean and wash the spring onions and cut into small rings. Clean, wash, halve and cut the leek into rings. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 into 1 decorating blade and cut into decorative carrot blossom slices (approx. 2 - 3 mm thick) with the knife. Clean and wash the peppers and cut into fine strips. Clean, wash, halve and cut the chilli pepper into fine rings. Peel and finely dice the ginger and garlic. Fry the vegetables vigorously in a pan with peanut oil (4 tbsp) / stir-fry and deglaze with sweet soy sauce (2 tbsp), soy sauce (2 tbsp). Season with salt (2 big pinches and pepper (1 big pinch). Stir everything for another 5 minutes and distribute on two ovenproof dishes.
Crispy Duck 2:
- Cut the ducks into slices with a very sharp knife (here: electric knife) and place each on the bed of vegetables. Place in the preheated oven and bake at 200 ° C for about 25 minutes. The last 5 minutes with the grill function.
Serve:
- Serve the crispy duck with mixed vegetables, yellow rice and peanut sauce.
Nutrition
Serving: 100gCalories: 731kcalCarbohydrates: 18.2gProtein: 0.5gFat: 74.1g
