Sweet and Sour Duck

Sweet and Sour Duck – Fruity and Spicy Classic

Crispy duck breast paired with a sweet and sour sauce, crunchy vegetables, and rice – a delight for 2 people.

Ingredients:

Meat & Marinade

• 1 duck breast (approx. 400 g)
• some salt
• 4 tbsp soy sauce
• 1 tsp honey

Vegetables & Fruit

• ½ can diced pineapple (approx. 170 g drained weight)
• 1 garlic clove, finely chopped
• 20 g ginger, finely chopped
• 1 organic lime (juice & zest)
• 1–2 carrots (approx. 60–100 g each), julienned
• 1 pointed bell pepper (approx. 200 g), thinly sliced
• 2 spring onions, sliced into rings
• 100 g mushrooms, sliced
• 50 g mung bean sprouts

Rice & Thickener

• 100 g basmati rice
• 2 tsp cornstarch (mixed with soy sauce)

Seasoning & Sauce

• 3 tbsp toasted sesame oil
• 100 ml vegetable broth
• 2 tbsp white wine vinegar
• 2 tsp tomato paste (double concentrate)
• ½ tsp chili flakes
• 40 g salted peanuts for topping

Preparation:

• 1. Preheat oven to 140 °C (top/bottom heat). Rinse duck breast, pat dry, and score the skin in a criss-cross pattern.
• 2. Generously salt the duck breast. In a pan without fat, sear skin-side down for approx. 4 min, then sear the meat side for 1 min.
• 3. Mix 4 tbsp soy sauce with 1 tsp honey and rub onto the duck breast. Place on a wire rack and roast for approx. 25 min (core temp approx. 62 °C recommended).
• 4. Meanwhile, prepare the broth. Prep garlic, ginger, lime juice and zest. Cut carrots, bell pepper, spring onions, mushrooms, sprouts, and pineapple. Cook rice according to package. Mix starch with a bit of soy sauce.
• 5. Heat sesame oil in the pan. Sauté mushrooms for 1 min, then add sprouts, carrots, bell pepper, spring onions, and pineapple for 2–3 min. Remove veggies and set aside.
• 6. Roast garlic and ginger in remaining oil for 1 min. Add broth and 50 ml pineapple juice from the can. Stir in vinegar and tomato paste, bring to a boil, and thicken with the starch mixture.
• 7. Add sautéed vegetables and pineapple to the sauce and warm briefly. Season with chili flakes, lime juice, and zest.
• 8. Remove duck breast from oven, let rest 2–3 min, slice, and serve with rice and sauce on plates. Sprinkle with peanuts.

Enjoy and bon appétit!