Filter
Reset
Sort ByRelevance
CZARINAHIL
Thai wraps with duck breast fillet and asparagus
Duck breast fillet with green asparagus and cucumber in mini wraps.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Slice the skin of the duck breast fillets a few times in the width and rub in with the 5-spice herbs.
-
Heat a frying pan without oil or butter and fry the duck on the skin on medium heat 7 min. Turn and cook for another 4 minutes.
-
Remove the duck breast fillets from the pan and leave to rest for 8 minutes under a lid or aluminum foil. Leave the shortening in the frying pan.
-
In the meantime, remove the woody underside of the asparagus and cut into 2 cm slanted pieces.
-
Halve the cucumber in the length and remove the seeds with a teaspoon. Cut into slanted slices. Slice the garlic.
-
Heat the remaining shortening in the pan and fry the asparagus, stir fry mix and garlic for 4 minutes on a high heat. Change regularly.
-
Add the hoisin sauce and warm for 2 minutes.
-
Cut the duck breast fillets into thin slices. Divide the fried vegetables and cucumber over the wraps and put a few slices of duck breast on them.
-
Sprinkle with the sesame seeds and serve immediately.
Blogs that might be interesting
-
30 minMain dishfloury potatoes, Red onion, young cheese, unsalted butter, gravy with garden herbs, semi-skimmed milk, cut endive,Dutch endive stew with cheese -
80 minMain dishcôte de boeuf, Chinese 5 spice, robust baguette white, candy cucumber, Red onion, lime, fresh ginger, fresh coriander, fresh fresh mint, fish sauce, granulated sugar,spiced côte de boeuf with vietnamese salsa -
60 minMain dishpork fillet, butter, flour, garlic, Italian spice mix, milk, meat broth tablet, lemon juice,braised in milk -
20 minMain dishextra mature cheese, egg, dried thyme, pecans, bread-crumbs, butter,baked cheese in a nutmeg
Nutrition
455Calories
Sodium33% DV785mg
Fat32% DV21g
Protein46% DV23g
Carbs14% DV41g
Fiber20% DV5g
Loved it