Ingredients for 2 persons:
1 small duck breast (250 g)
1 lime
1 hazelnut-sized piece of ginger
2 tablespoons oil
250 g pumpkin pulp
1 red bell pepper
1 leek
1 clove of garlic
50 g bean sprouts
3-4 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 pepper, clean, rinse and cut into strips. Clean, rinse and cut leek into rings. Peel garlic.
3. Heat remaining oil. Sauté duck breast slices in wok, add garlic and fry briefly. Push meat to edge of wok. Add pumpkin to the wok and fry for about 5 minutes, turning. Push the pumpkin to the edge. Add bell bell pepper, leek and bean sprouts and fry for about 3 minutes. Mix everything and season with rice wine, soy sauce, pepper and salt to taste. Leave to stand in the wok for 1-2 minutes.
Serve with rice.
Preparation time approx. 30 minutes
Per serving approx.:
Calories: 332
Joule: 1388
Protein: 30,8 g
Fat: 18,3 g
Carbohydrates: 11 g
(FoodCentrale by ddp images)
