Oh, that was good! Duck, there are far too rare. And I like the spring cattle so much. And behind the home as well as the garment smells so appetizing fine. deliciously simple, I'm excited!
The duck breast was intended as emergency food for the Christmas season. If I had been in one of the holidays alone and would have needed a really good food. You know, never ... Since December slumbered in the chest freezer. For thawing, she went yesterday afternoon for half an hour in the oven (defrost without temperature).
the skin with the fat I have carved lozenge. Then there was a nice cure package with star anise, Szechuan pepper, garlic, ginger, honey and soy sauce. After an hour or two it makes the skin side, as much as possible, clean with a spoon so that no piece of are of the marinade on top, which would burn in the heat of the oven slightly. Then can the duck breast at 180 ° C for about 45 minutes in the oven, skin side up.
more than enough time to loose support. First, I stir together a sauce: rice vinegar, soy sauce, oil, finely chopped spring onions, ginger, finely chopped red and green chili.
A few clean and chop vegetables, and short with little neutral oil and swirl through the salt pan. Fifteen minutes before serving, cook the basmati rice.
Once the duck is cooked, it should still have a little rest at room temperature. Thereafter, the meat cut into strips be.
The liquid is located in the meat, grease and something to eat and serve.
If you are lucky, is in the fridge now something homemade teriyaki sauce and fresh coriander. Then everything as it should be.
Although the duck breast, understandably, were no leftovers, I have made provisions for the new week: The sauce with spring onions tastes great with rice and vegetables.
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