← All recipes

🍽️ Grilled Duck Breast with Snow Peas and Rhubarb

630 kcal · 30 min · 4 servings

Ingredients

• 10 g Ginger (1 piece)
• 1 Shallot
• 1 Chili pepper
• 5 tbsp Soy sauce
• 5 tbsp Rice vinegar
• 2 tbsp Rice syrup
• 600 g Rhubarb (4 stalks)
• 250 g Snow peas
• 2 tbsp Sesame oil
• 800 g Duck breast fillet (2 duck breast fillets)
• 30 g Sesame seeds (2 tbsp)

Instructions

1. 1. Peel the ginger and the shallot and chop them finely.
2. 2. Wash the chili pepper, remove the seeds, and slice it into rings.
3. 3. Put the ginger, shallot, chili, soy sauce, 2 tablespoons of vinegar, syrup, and 3 tablespoons of water into a pot.
4. 4. Let the marinade simmer over medium heat for 4 to 5 minutes.
5. 5. Remove the pot from the heat and set the marinade aside.
6. 6. Wash and clean the rhubarb and the snow peas.
7. 7. Cut the rhubarb into bite-sized pieces.
8. 8. Heat oil in a frying pan.
9. 9. Cook the rhubarb in the pan over medium heat for 4 minutes.
10. 10. Deglaze the rhubarb with the remaining rice vinegar.
11. 11. Add the snow peas and half of the prepared marinade to the pan.
12. 12. Pat the duck breast fillets dry with a kitchen towel.
13. 13. Score a diamond pattern into the skin side of the duck breast.
14. 14. Place the duck breast skin-side down on the grill grate.
15. 15. Grill the duck breast over medium to high heat for 8 to 10 minutes.
16. 16. Turn the duck breast and grill it for another 8 minutes on the meat side.
17. 17. Brush the duck breast with the remaining marinade while grilling.
18. 18. Remove the duck breast from the grill and let it rest for 5 minutes.
19. 19. Mix the snow pea salad with sesame seeds.
20. 20. Slice the duck breast into strips.
21. 21. Place the duck breast on plates.
22. 22. Serve the duck breast with the rhubarb and snow pea salad.

Nutrition per serving

• kcal: 630
• Protein: 43 g · Fett/Fat: 44 g · Carbs: 15 g