John Myers
Contents
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Ingredients
sauce
- 120 g Shallots
- 2 Red chili peppers
- 5 tbsp Oil
- 0,25 tsp Shrimp paste
- 5 tbsp Peanut butter
- 200 ml Duck stock
- 100 ml Pineapple juice
- 200 g Diced pineapple
- 2 tbsp Soy sauce dark
- 3 tsp Palm sugar
- 2 tbsp Lime juice
duck
- 300 ml Water
- 3 Garlic cloves
- 150 g Kumquat
- 30 g Ginger
- 4 Duck breast fillet
- 3 tbsp Oil
Side dishes
- 500 g Sweet potatoes
- 3 tbsp Oil
- 1 pinch Cinammon
- 1 pinch Aniseed spice
- 1 pinch Sugar
- 1 shot Soy sauce
- 400 g Jasmine rice
Instructions
sauce
- For the sauce, peel and finely dice the shallots. Finely chop the chili peppers - sauté both in oil. Add the remaining ingredients and bring to the boil. Puree after cooking.
duck
- For the duck, heat the pressure cooker with water, garlic, kumquats and ginger, place the breast fillets in the saucepan, close the lid and cook on level 2 for 17 minutes. If you want the meat to be rosy later, 3 minutes shorter.
- After pre-cooking, remove the breast fillets and keep warm. Later fry the skin side in oil until crispy.
- If you don't have a pressure cooker, you can sear the breast fillets and finish cooking them in the oven at 160 ° C for about 40 minutes.
Side dishes
- For the side dishes, peel and dice the sweet potatoes and fry them in a pan with 3 tablespoons of oil. Deglaze with the duck stock (without kumquats and ginger) from the pressure cooker and cook.
- Season to taste with a little soy sauce, a pinch of sugar, a pinch of cinnamon and aniseed.
- Cook the jasmine rice according to the instructions on the packet and serve everything together.
Nutrition
Serving: 100gCalories: 218kcalCarbohydrates: 21.1gProtein: 3.3gFat: 13.3g
