John Myers
Contents
show
Gourmet Duck on Bed of Vegetables with Peanut Sauce and Basmati Rice
The perfect gourmet duck on bed of vegetables with peanut sauce and basmati rice recipe with a picture and simple step-by-step instructions.
Gourmet duck on bed of vegetables:
- 3 Gourmet ducks à 320 (half ducks frozen, seasoned, par-fried and without
- 1 Large frying pan
- 8 tbsp Rapeseed oil
- 2 150 g onions
- 1 piece Leek approx. 150 g (only the white part!)
- 4 Spring onions approx. 100 g
- 1 Carrot approx. 100 g
- 1 Can Mushrooms / whole heads / weight of 230 g
- 1 Can Bamboo strips weighed in at 140 g
Peanut sauce:
- 2 Cans 400 ml coconut milk
- 4 Bags 50 g peanut sauce (here: From the Asia market!)
- 4 tbsp Sugar
- 12 tbsp Rapeseed oil
Basmati rice:
- 500 g Basmati rice
- 1000 ml Water
- 1 tsp Salt
Gourmet duck on bed of vegetables:
- Remove the frozen ducks from the package and place them on a frying pan greased with rapeseed oil (2 tbsp) with the skin side up. Place the frying pan in the preheated oven (200 ° C) and cook / bake for about 20 minutes. In the meantime, prepare the bed of vegetables. To do this, peel the onions, quarter them, then third and assemble the individual pieces. Clean the leek, cut in half lengthways, wash and cut into rings / pieces. Clean and wash the spring onions and cut into rings. Peel the carrot with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 2 – 3 mm thick) with the knife. Drain the mushrooms and cut in half. Drain the bamboo strips through a kitchen sieve and drain well. Take the ducks out of the oven, place them on a cutting board and cut them into thin slices with a sharp knife (here: electric knife). Put the vegetables in the frying pan and distribute them well. Place the cut duck halves on top, drizzle with rapeseed oil (6 tbsp) and bake / cook in the oven at 200 ° C for approx. 20 – 25 minutes (visual test!).
Peanut sauce:
- 2 Pour 400 ml cans of coconut milk into a saucepan, bring the peanut powder (4 bags) and sugar (4 tbsp) and rapeseed oil (12 tbsp) to the boil while stirring constantly and continue on the lowest setting for about 6 – 8 minutes Simmer-
Basmati rice:
- Bring the basmati rice (500 g) to the boil in 1000 ml of water with salt (1 teaspoon) and cover and simmer for about 15 minutes on the lowest setting.
Serve:
- Press the rice into a cup rinsed with cold water and turn it to the edge of the plate. Place the duck strips and the vegetable bed around the outside and serve with peanut sauce.
Facebook Comments