← All recipes

🍽️ Duck Breast with Algae Coconut Soup

685 kcal · 30 min · 4 servings

Duck Breast with Algae Coconut Soup Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the algae in a bowl and cover with water. Let them soak for 30 minutes.
  2. 2. Preheat the oven to 100 degrees Celsius fan-assisted.
  3. 3. Rinse the duck breast briefly under running water and pat it dry with a kitchen towel.
  4. 4. Score the skin of the duck breast in a diamond pattern, being careful not to cut into the meat.
  5. 5. Season the duck breast with salt and pepper.
  6. 6. Heat a pan and sear the duck breast skin-side down until golden brown after about 5 minutes.
  7. 7. Sear the duck breast briefly on the meat side.
  8. 8. Place the duck breast on a rack over a drip tray and put it in the oven for 35 minutes.
  9. 9. Remove the duck breast from the oven and let it cool.
  10. 10. Slice the cooled duck breast into thin slices.
  11. 11. Drain the soaking water from the algae and rinse them under running water.
  12. 12. Sauté the algae in coconut oil.
  13. 13. Add enough water to barely cover the algae.
  14. 14. Simmer the algae gently for 30 minutes until the liquid has completely evaporated.
  15. 15. Deglaze the algae with 1 to 2 tablespoons of soy sauce.
  16. 16. Bring 600 milliliters of water to a boil.
  17. 17. Stir the dashi powder (a Japanese broth made from seaweed and fish) into the boiling water.
  18. 18. Add the coconut milk and bring the soup to a boil again.
  19. 19. Remove the soup from the heat.
  20. 20. Season the soup with 3 to 4 tablespoons of soy sauce.
  21. 21. Distribute the rinsed sprouts, the algae, and the shells into the bowls.
  22. 22. Pour the hot soup over the ingredients in the bowls.
  23. 23. Place the slices of duck breast on the soup.
  24. 24. Garnish the soup with the green parts of the spring onions.

Nutrition per serving