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Malanie Beverly
Monique of loons roasted duck breast on vietnamese salad
Asian salad with duck breast from the oven.
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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
Kitchen Stuff
Directions
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Preheat the oven to 170 ° C.
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Slice the fat side of the duck breast fillets crosswise so that a diamond pattern is created.
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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.
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Place the fat side up in the baking dish and drizzle with the honey.
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Roast in the oven for about 5 minutes. Remove from the oven and leave on a plate under aluminum foil for 5 minutes.
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Peel and grate the ginger, squeeze out the lime and finely chop the garlic.
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Remove the stalk of the red pepper, cut in half lengthwise and remove the seeds with a sharp knife. Slice the flesh finely.
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Put the ginger, lime juice, garlic, red pepper, oil, fish sauce and sugar in the jam or jar. Close and shake to a dressing.
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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.
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Cut the duck into slices and lay on the salad.
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Nutrition
740Calories
Sodium38% DV915mg
Fat68% DV44g
Protein80% DV40g
Carbs14% DV42g
Fiber32% DV8g
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