John Myers
Poultry: Duck Breast Strips on Mediterranean Vegetables
The perfect poultry: duck breast strips on mediterranean vegetables recipe with a picture and simple step-by-step instructions.
- 2 piece Skinless duck breast
- 2 tablespoon Extra virgin olive oil
- 1 tablespoon Agave syrup
- 0,5 teaspoon Thyme
- 0,5 teaspoon Dried rosemary
- 0,5 teaspoon Sweet paprika powder
- 5 piece Allspice grains crushed
- 0,5 teaspoon Black pepper from the mill
- Salt
- 2 piece Fresh onions
- 2 piece Peppers yellow and red
- 1 piece Zucchino
- 3 piece Spring onions fresh
- 4 piece Tomatoes
- 1 tablespoon Extra virgin olive oil
- 1 tablespoon Dark balsamic vinegar
- Salt and pepper
- Make a marinade from oil, agave syrup, herbs and spices and marinate the duck breasts cut into strips for about 5 hours.
- Heat a non-stick pan and fry the duck breast strips until crispy. Season to taste with salt.
- Clean / peel all the vegetables and cut into bite-sized pieces. Brew the tomatoes, peel them and also dice them.
- Heat the oil in a pan and fry the vegetables, except for the tomatoes, and let them cook. Season to taste with salt, pepper and vinegar. Finally fold in the diced tomatoes.
- Place the meat and vegetables on preheated plates.
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