Monique of loons roasted duck breast on vietnamese salad

Name: monique of loons roasted duck breast on vietnamese salad
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 4 duck breast fillet at room temperature; 4 el liquid honey; 4 cm fresh ginger; 1 lime; 2 toe garlic; 2 Red pepper; 2 el extra virgin olive oil; 2 el fish sauce; 60 g granulated sugar; 30 g fresh fresh mint; 600 g cut white cabbages bag a 300 g, Organic; 300 g carrot julienne bag a 150 g; 50 g salted peanuts

Asian salad with duck breast from the oven.

Ingredients

Kitchen Stuff

1 baking dish (20 x 30 cm)
1 jam or jar with lid

Directions

Preheat the oven to 170 ° C.
Slice the fat side of the duck breast fillets crosswise so that a diamond pattern is created.
Heat a skillet without oil or butter and fry the fillets on the fat side for 7 minutes on medium heat. Turn around and bake for another 1 min.
Place the fat side up in the baking dish and drizzle with the honey.
Roast in the oven for about 5 minutes. Remove from the oven and leave on a plate under aluminum foil for 5 minutes.
Peel and grate the ginger, squeeze out the lime and finely chop the garlic.
Remove the stalk of the red pepper, cut in half lengthwise and remove the seeds with a sharp knife. Slice the flesh finely.
Put the ginger, lime juice, garlic, red pepper, oil, fish sauce and sugar in the jam or jar. Close and shake to a dressing.
Slice the leaves fresh mint and mix with the white cabbage, carrot julienne and dressing. Spread the salad over a flat dish and sprinkle with the peanuts.
Cut the duck into slices and lay on the salad.