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RENA R.
Duck breast fillet with noodles and green cabbage
Duck breast fillet with noodles and green cabbage
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Ingredients
Directions
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Preheat the oven to 175 ºC.
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Cut the fat side of the duck breast fillets crosswise so that there is a checkered pattern in the fat (just not so deep that you cut into the meat).
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Grease the oven dish. Rub the fat side of the fillets with the 5 spice powder.
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Heat a skillet without oil or butter and fry the fillets on the fat side for 5 minutes on medium heat. Turn and cook for 1 more minute on the meat side.
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Place the fillets with the grease side up in the oven dish and put in the oven for about 5 minutes. Remove from the oven, cover with aluminum foil and leave to rest for 5 minutes.
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If necessary, remove the thick veins from the coals and cut the coals into strips of ½ cm. Cut the spring onions into thin rings.
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Remove the stalk and seeds from the red pepper. Slice the flesh finely. Peel and grate the ginger.
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Heat the oil in a stirring stir-fry chestnut mushrooms 2 min. Add the cabbage, ginger, spring onion, red pepper and stir-fry sauce and stir-fry 5 min.
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Meanwhile, cook the noodles according to the instructions on the package. Drain and add to the mushroom mixture.
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Slice the coriander. Cut the duck breast into slices of ½ cm.
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Serve the duck breast on the noodles. Sprinkle with the coriander and drizzle with sesame oil. Bon appétit! .
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Nutrition
660Calories
Sodium18% DV420mg
Fat45% DV29g
Protein64% DV32g
Carbs21% DV64g
Fiber32% DV8g
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