people)
Ingredients for duck fillet:
-
2
duck breast fillet
-
2
organic oranges
-
1
teaspoon
baking powder
-
2
Green onion
-
2
Red onion
-
100
G
Shiitake mushrooms
-
500
Jr
Orange juice
-
100
G
young spinach
-
lime juice
-
3
people
port wine
-
2
people
Teriyaki sauce
-
3
people
roasted sesame oil
-
1
pieces
Ginger
-
1
Federation
Coriander
-
Chile
-
peanut butter
-
salt
-
Kant
Remove the skin from the duck fillet and cut the meat into strips. Peel the oranges into small strips and use a slicer to remove the fillets. Mix the duck meat with orange peel, a little orange juice and baking powder and marinate for about 30 minutes. Heat remaining orange juice and reduce by half. Clean the shiitake mushrooms and remove the stems. Divide larger samples. Slice the onion and slice the red onion. Peel or finely chop the ginger.
Heat the peanut oil in a skillet or high pan and fry the duck fillet pieces. Remove from wok after about 2 minutes. Fry the onions, leeks and shiita in the wok as well. Add the chilli, ginger, teriyaki sauce, port and a little reduced orange juice. Add the duck breast and spinach and cook a little longer. Season with sesame oil, lime juice, sugar and a little salt. Finally, add orange fillets and coriander leaves.
Serve with rice and a sweet and tangy fruit salad.
Ingredients for fruit salad:
-
2
Kiwi
-
1
mango
-
1
a banana
-
0.5
pineapple
-
a little coriander
-
Chile
-
olive oil
-
lime juice
Peel and core the mango and pineapple. Cut the meat into pieces. Finely chop the chili. Season everything with olive oil and lime juice and toss with coriander leaves.
- cooking school
- product knowledge
