duck
Ingredients for 2 persons: 1 small duck breast (250 g)1 lime1 hazelnut-sized piece of ginger2 tablespoons oil250 g pumpkin pulp1 red bell pepper1 leek1 clove of garlic50 g bean sprouts3-4 tablespoons rice wine (alternatively sherry)soy sauce, ground pepper and salt to taste Preparation: 1. Remove the skin from the duck breast. Cut duck breast into thin slices. Rinse the lime and grate the peel. Peel and finely dice the ginger. Mix 1 tablespoon oil with lime zest and ginger. Rub the duck meat. Cover and place in refrigerator for 15 minutes. 2. Cut the pumpkin into small pieces. Quarter the bell...
FoodCentrale (English)
Ingredients for 4 people: 1 small pointed cabbage (approx. 500 g)150 g mountain lentils50 g red lentils1 onion1 untreated orange4 tbsp oil200 ml vegetable stock (from the jar)salt, ground pepper2 duck breast fillets à 250 g Preparation: 1. Clean, rinse and roughly chop the pointed cabbage. Cover the lentils well with water for 30 minutes. 2. Sear the duck breast in a pan with the skin side down, turn and sear the meat side. Place the duck breast fillets in an ovenproof dish (skin side up) and cook in a preheated oven at 175°C (gas mark 23, fan oven 160°C) for 18-20 minutes. 3. Peel and dice th...
FoodCentrale (English)
Ingredients for 4 people: For the mango peanut cream: 200 g mango pulp1 tbsp peanut butter4 tbsp hot mango chutneyJuice of ½ limeSalt, pepper For the satés: Wooden skewers3 duck breast fillets with skin à 185 g3 tsp oila little soy saucesalt, pepper To garnish: Mango slices and mint Preparation: 1. Dice the mango pulp and blend with the peanut butter, chutney and lime juice.Season with salt and pepper. 2. Water the wooden skewers. 3. Cut the duck breast fillets lengthwise into thin slices and stick them in an accordion shape on the skewers. Heat the oil in a coated pan and fry the saté skewers...
FoodCentrale (English)
Ingredients for 4 people: 1 duck breast fillet (approx. 350 g)1 tsp cornstarch600 g broccoliiodized salt3 shallots1 clove of garlic1 walnut-sized piece of fresh ginger2 tablespoons light soy sauce2 tablespoons rice wine, alternatively dry sherry100 ml chicken stock (instant)3 tablespoons canola oil50 g cashew nutsblack pepper from the mill Preparation: 1. Rinse the duck breast fillet, pat dry and cut into 1 cm wide strips. Sprinkle the starch on top and press down. 2. Wash and clean the broccoli and cut into small florets. Peel the stalks and chop the stems. Cook in salted boiling water for 2 ...
FoodCentrale (English)
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