Recipe “Asian duck fillet with spicy fruit salad” | NDR.de – Guide

By Rainer Sass





+

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.


Sass: This is how the North eats | date of issue | 17.04.2022


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