Sauteed Duck Breast with Pineapple
Ingredients
- Ingredients
- 2 duck legs (À 350 grams)
- 1 Pineapple
- 4 scallions
- 1 Red Bell pepper
- 1 green Bell pepper
- 1 garlic clove
- 1 tsp ginger (freshly grated)
- 2 Tbsps Peanut oil
- soy sauce
- Oyster sauce
- Rice vinegar
- 150 milliliters Chicken broth
- 1 tsp cornstarch
- Thai basil (for garnish)
Preparation steps
Rinse the duck breasts, pat dry and remove the skin. Cut the skin into strips and slice the breasts.
Peel the pineapple, cut into quarters, remove the hard core and slice the pineapple lengthwise.
Rinse the scallions and cut into 3 cm (approximately 1 1/4-inch) long pieces. Halve the whites of the scallions lengthwise.
Rinse the peppers, hlave lengthwise, remove the seeds and white ribs and chop.
Peel the garlic and chop finely.
Heat the oil in a wok or large skillet and saute the duck skin until crispy. Remove to paper towels to drain. Add the duck breast to the hot fat in the pan, saute briefly and remove. Add the garlic, ginger pineapple and peppers to the pan and saute until the vegetables are crisp-tender, about 2 minutes. Add the scallions and deglaze with the broth. In a small bowl, stir together the cornstarch and a little cold water until smooth and add to the pan, stirring until lighlty thickened. Add the duck to the pan and season with soy sauce, oyster sauce and rice vinegar and simmer 1-2 minutes until the duck is done. Serve garnished with the crisp duck skin and Thai basil. Serve with rice if desired.
