Asian Beans with Duck Breast

Ingredients

• 2 duck breast fillets (about 300g each)
• Salt
• 2 tbsp sweet-sour chili sauce
• 500 g princess beans
• 50 g roasted salted peanuts
• 3 Garlic cloves
• 40 g ginger
• 1 Lime
• coriander
• 4 tbsp oil
• 1 tsp curry powder
• 75 ml vegetable broth (instant)

Instructions

1. 1.

   Season the duck breast fillets with salt. Brown the skin side for 6 minutes. Flip, brush with chili sauce, and bake in a preheated oven at 180°C (gas: level 2-3, convection: 160°C) for about 15 minutes. Let rest warm for 5‑8 minutes.

2. 2.

   Rinse, trim, and cook the beans in salted water for 4‑5 minutes. Drain. Chop peanuts. Peel and finely dice garlic. Peel and finely dice ginger. Zest lime, then peel off the white pith. Slice lime into rounds. Rinse coriander, shake dry, and roughly chop.

3. 3.

   Heat oil. Sauté ginger and garlic. Stir in curry powder, lime zest, and vegetable broth. Toss beans until hot, then mix in coriander and peanuts. Season with salt.

4. 4.

   Slice duck breast into strips and arrange on a plate with lime slices. Serve the beans alongside.