Hot duck
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Recipe originally from China for marinated and then baked duck breast, served with a spicy sauce.
Ingredients:
Procedure:
1. Use a sharp knife to carefully cut the skin on the breast several times, trying not to cut through the meat
2. Mix the rice wine with the soy and oyster sauce, pour the marinade over the duck breast, let marinate in the fridge for 2 hours
3. Place the duck portions skin side up in the hot oil or butter and slowly roast them for about 8 minutes to burn off the fat, then turn the breasts and roast the other side, finally transfer them and the fat to a baking dish
4. Sprinkle the meat with cayenne pepper and bake in a preheated oven at 190 °C for approximately another 15 minutes
5. Cut the cleaned carrots into long and thin shavings with a potato peeler, clean the onions, cut the white ends into rounds and the green spears into longer skewers
6. Fry the Vegetable Recipes briefly in a hot pan in hot oil, season with salt to taste, then set aside
7. Transfer the meat to a plate, pour the stock into a smaller saucepan and dilute it with the remaining marinade, then stir in the grated ginger and chopped chilli pepper, simmer the juice briefly
8. Slice the breasts, pour the sauce over them and serve with the roasted Vegetable Recipes.