Duck Breast on Asian Vegetables

Ingredients

• 2 duck breast fillets (≈250 g each)
• 2 carrots
• 1 red bell pepper
• 1 leek
• 1 chili pepper
• 1 small can pineapple
• 2 tbsp Soy sauce
• 2 tbsp sherry
• 1 tsp ginger powder
• Salt
• pepper (ground)
• oil

Instructions

1. 1.

   Season the duck breasts with salt and pepper, then score the skin side in a diamond pattern. Heat 2 tsp oil in a pan and sear the duck breasts skin side down for 3‑4 minutes, flip and cook another 4‑5 minutes. Remove from pan, set aside the drippings, and roast the duck breast skin side up at 150°C (300°F) for about 10 minutes to finish pink. While the duck rests, peel and slice the carrots into thin strips.

2. 2.

   Wash, trim, halve, core, remove white membranes, and cut the bell pepper into strips.

3. 3.

   Wash, trim, and slice the leek into rings. Wash, trim, core, remove white membranes, and slice the chili into fine strips.

4. 4.

   Drain the pineapple in a sieve. Reheat the pan drippings and sauté carrots, bell pepper, leek, and pineapple. Add chili and ginger powder, then stir in soy sauce, sherry, and optionally 2 tbsp water. Slice the duck breast diagonally. Arrange the vegetables with pineapple on plates and top with sliced duck.

5. 5.

   Serve immediately.