John Myers
Ingredients for 4 servings:
- 1 duck breast, approx. 500 g
- salt and pepper
- 2 tbsp rapeseed oil
- 4 tbsp green tea, freshly brewed
- 1 tbsp honey
- 2 beetroots (ringworms), alternatively beetroot or radish slices
- 1 tbsp sugar
- 50 ml apple cider vinegar
- 1 handful of mung bean sprouts, fresh
- 1 tsp green tea (dried leaves, not infusion)
- possibly soy sauce, good, if needed
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
Preheat oven to 170°C (top/bottom heat). Wash the duck breast fillet, pat dry, and season with salt and pepper. Brown the duck skin-side down in an ovenproof pan in the rapeseed oil for about 6 minutes, turn, and cook for another 2 minutes. Continue cooking in the hot oven for 15 minutes. Mix the brewed green tea with the honey and brush the duck skin with it repeatedly. Peel the turnips and slice them thinly. Bring the sugar, vinegar, and 250 ml water to a boil in a slightly larger saucepan. Remove from the heat, add the sliced turnips, and let stand for about 15 minutes. Meanwhile, sort the mung bean sprouts, wash them, and spin them dry. Remove the duck breast from the oven, place them on a plate, and let it rest briefly. Drain the turnips, pat them dry, and fan them into the pan with the oil. Slice the duck breast and arrange them on top of the turnips. Spread the mung bean sprouts loosely over the top, sprinkle with dried green tea leaves (not from the infusion!), and drizzle with a little (good) soy sauce, if desired. A side dish isn’t really necessary, but a fresh baguette and a good red wine are a nice touch.
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