John Myers
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Duck Breast with Oyster Mushrooms & Vegetables
The perfect duck breast with oyster mushrooms & vegetables recipe with a picture and simple step-by-step instructions.
Mushrooms & Vegetables:
- 2 Shallots
- 3 cm Fresh ginger
- 100 g Sugar snap
- 2 small Carrots
- 2 Mini peppers
- 120 g Donated bamboo
- 150 g Oyster mushrooms
- 2 tbsp Coconut oil
- 1 piece Lemongrass
- 2 leaves Kaffir lime leaves
- 1 Can Coconut milk
- 2 tsp Red curry paste
- 1 pinch Madras curry
- 1 tsp Seasoned salt from my KB
- 1 tbsp Oyster sauce
- 1 tsp Palm sugar
- Telly cherry pepper
Duck:
- 2 Duck breast raised
- 2 Seasoned salt from my KB
- 2 Sweet paprika powder
Side dishes:
- 2 Mie noodles
- 2 Rice
Mushrooms & Vegetables:
- Peel the shallots and ginger. Cut the shallots into wedges and grate the ginger. Clean and wash the sugar snap peas, peel and pinch the carrots, clean the peppers, remove the core, wash and cut into strips. Drain the bamboo. Clean and roughly cut the oyster mushrooms.
- Press the lemongrass and cut in half, wash the lime leaves.
Duck breast: Preheat the oven to 220 °.
- Cut the duck breast into a diamond shape and season with seasoning salt. Put the duck breast on a rack and place a baking dish with a little water under it. Bake the duck breast for 10 minutes and grill again for 5 minutes!
Vegetables & mushrooms:
- Meanwhile, heat coconut oil in a wok and fry shallots in it until golden brown, then add ginger and fry briefly, then cook snow peas with a little water for 5 minutes. Later add the carrots and peppers, deglaze with coconut milk and simmer the lime leaves and lemongrass.
- Add the mushrooms and season with curry paste, curry, oyster sauce, seasoned salt, palm sugar and pepper. If you like it spicier or milder, you can adjust the curry paste! 🙂
Side dishes:
- Additional side dishes you want, prepare mini noodles with us!
- Slice the duck breast and serve with vegetables and mushrooms, side dishes!
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