Duck Meets German Double: Teryaki Duck with Asian Vegetables
Prep Time1 hour hr
Cook Time3 hours hrs 40 minutes mins
Total Time4 hours hrs 40 minutes mins
Servings: 5 people
For the terryaki duck:
- 4 Pc. Duck breasts
- 200 ml Soy sauce light
- 200 g Brown sugar
- 3 tbsp Sesame oil
- 50 ml Sherry
- 100 g Ginger
- 2 Pc. Clove of garlic
- 2 tbsp Coriander
- 2 Pc. Coriander roots
- 3 tbsp Orange juice
For the Asian vegetables:
- 2 Pc. Pak choi
- 200 g Shiitake mushrooms
- 2 Pc. Carrots big
- 250 g Snow peas
- 1 Pc. Clove of garlic
- 1 tbsp Toasted sesame seeds
- 2 tbsp Soy sauce
For the mashed potatoes:
- 1200 g Potatoes, floury boiling
- 200 g Butter
- 0,5 Cans Coconut milk
- 3 tbsp Coriander
- 2 Pc. Clove of garlic
- 150 ml Milk warm
For the sauce:
- Part of the marinade
- 100 g Butter
- 2 tbsp Flour
- 100 ml Red wine
- 100 ml Orange juice
Mashed potatoes:
Peel and wash the potatoes and cut into pieces of the same size. Cook in a saucepan with salted water for 15-20 minutes until soft. Drain and collect some of the water in a measuring cup.
Mash half of the potatoes with the coconut milk and 100 g butter. For the other half, cut the garlic into slices and fry in a little butter in a pan over low heat. Add the garlic, coriander, a little potato water and 100 g butter to the potatoes and mash until smooth.
Asian vegetables:
Cut the carrots into oblique slices and place in boiling water with the snow peas for 3 minutes. Then put it off cold. Clean the pak choi and loosen individual leaves. Clean shiitake mushrooms. Heat the butter in the pan with some garlic slices, pak choi and the mushrooms for 4 minutes over medium heat. Add carrot slices and fry for another 2 minutes. Finally, add the sugar snap peas to the pan and deglaze with soy sauce after 2 minutes. Sprinkle with sesame seeds before serving.
Serving: 100g | Calories: 287kcal | Carbohydrates: 21.9g | Protein: 2.2g | Fat: 20.6g