Duck Breast with Sugar Snap Peas

Ingredients

• 10 g ginger (1 piece)
• 1 Shallot
• 1 chili pepper
• 5 tbsp Soy sauce
• 5 tbsp rice vinegar
• 2 tbsp rice syrup
• 600 g rhubarb (4 stalks)
• 250 g Sugar snap peas
• 2 tbsp sesame oil
• 800 g duck breast fillet (2 fillets)
• 30 g sesame seeds (2 tbsp)

Instructions

1. 1.

   For the marination, peel and chop ginger and shallot. Wash, trim and slice the chili pepper into rings. Combine soy sauce, 2 tbsp vinegar, syrup and 3 tbsp water in a pot and simmer over medium heat for 4–5 minutes. Remove from heat.

2. 2.

   Clean and wash rhubarb and sugar snap peas. Cut rhubarb into bite‑sized pieces. Heat oil in a pan. Cook the rhubarb over medium heat for 4 minutes, then rinse with remaining rice vinegar. Add the sugar snap peas and half of the marination.

3. 3.

   Pat duck breast fillets dry and score the skin side in a diamond pattern. Place the fillets skin side down on the grill grate and cook for about 8–10 minutes over medium to high heat; flip and grill the flesh side for another 8 minutes, brushing with the remaining marination. Remove from the grill and let rest for 5 minutes.

4. 4.

   Mix sugar snap pea salad with sesame. Slice the duck breast into strips, arrange on a plate and serve with the rhubarb‑sugar snap pea salad.