CRISPY DUCK BREAST WITH ASIAN DRESSING

PREPARATION 60MIN

SERVES 2 SERVINGS

NIVEL ADVANCED

INGREDIENTS

• 500g VG Diced Duck Breast 

• 5 tablespoons olive oil

• 2 eggs lightly beaten

• 3 tablespoons corn flour

• 10 tablespoons plain flour

• ½ teaspoon salt

• ½ teaspoon pepper

• ½ teaspoon garlic salt

• 2 teaspoons paprika


For the sauce 

• 1 tablespoon sesame oil (optional)

• 2 cloves of garlic, peeled and chopped

• 1 tablespoon white rice vinegar or white wine vinegar

• 2 tablespoons honey

• 2 tablespoons sweet chili sauce

• 3 tablespoons ketchup

• 2 tablespoons brown sugar

• 4 tablespoons soy sauce

PREPARATION METHOD

Heat the oil in a wok or large frying pan. While the oil is heating, put the egg in a shallow bowl and the cornflour in another shallow bowl. Add the flour, salt, pepper, garlic salt and paprika to another shallow bowl and mix. Dredge the in the cornflour, then dip the egg and finally dredge it in the flour. Add to the wok and cook over a high heat for 6-7 minutes, turning two or three times during cooking, until nicely browned. Remove from the wok and place in a bowl lined with kitchen towels. Add all the sauce ingredients to the hot wok, stir and whisk over a high heat until the sauce has reduced by about a third (this should take 2-3 minutes). Add the Diced Duck Breast back in and stir the sauce to coat. Cook for 1-2 minutes. Turn off the heat and divide between four bowls. Serve with cooked rice and top with sesame seeds and spring onions.

BACK TO THE RECIPES PAGE
Entre em contato
We collect visit statistics to improve your browsing experience on our site. By continuing, you agree to our Privacy Policy AGREE AND CLOSE