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CZARINAHIL
Thai wraps with duck breast fillet and asparagus
Duck breast fillet with green asparagus and cucumber in mini wraps.
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Ingredients
Directions
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Slice the skin of the duck breast fillets a few times in the width and rub in with the 5-spice herbs.
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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.
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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.
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In the meantime, remove the woody underside of the asparagus and cut into 2 cm slanted pieces.
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Halve the cucumber in the length and remove the seeds with a teaspoon. Cut into slanted slices. Slice the garlic.
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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.
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Add the hoisin sauce and warm for 2 minutes.
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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.
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Sprinkle with the sesame seeds and serve immediately.
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Nutrition
455Calories
Sodium33% DV785mg
Fat32% DV21g
Protein46% DV23g
Carbs14% DV41g
Fiber20% DV5g
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