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🍽️ Duck Breast with Carrots and Pineapple Stir-Fry

690 kcal · 30 min · 4 servings

Duck Breast with Carrots and Pineapple Stir-Fry Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the ginger and the garlic.
  2. 2. Finely chop the ginger and the garlic.
  3. 3. Mix the chopped ginger and garlic with the soy sauce, 4 tablespoons of soybean oil, and the honey.
  4. 4. Wash the duck breast and pat it dry with a kitchen towel.
  5. 5. Cut the duck breast into thin strips.
  6. 6. Mix the meat strips with the marinade.
  7. 7. Let the meat marinate for about 30 minutes.
  8. 8. Wash and peel the carrots.
  9. 9. Cut the carrots into thin pieces about 8 centimeters long.
  10. 10. Wash and trim the spring onions.
  11. 11. Slice the spring onions diagonally into thin rings.
  12. 12. Wash the chili.
  13. 13. Cut the chili into thin strips or rings.
  14. 14. Peel the pineapple.
  15. 15. Cut the flesh away from the hard core.
  16. 16. Cut the pineapple flesh into thin, long strips.
  17. 17. Wash the coriander.
  18. 18. Shake the coriander dry.
  19. 19. Pluck the coriander leaves from the stems.
  20. 20. Take the meat out of the marinade.
  21. 21. Let the meat drain.
  22. 22. Heat 2 tablespoons of oil in a hot wok.
  23. 23. Sear the meat on all sides.
  24. 24. Remove the meat from the wok.
  25. 25. Set the meat aside.
  26. 26. Lightly sauté the carrots in the wok.
  27. 27. Add the spring onions to the vegetables.
  28. 28. Add the chili to the vegetables.
  29. 29. Simmer the vegetables for about 2 minutes.
  30. 30. Stir-fry the pineapple briefly.
  31. 31. Add the duck back to the pan.
  32. 32. Pour the remaining marinade over the dish.
  33. 33. Season the dish with oyster sauce.
  34. 34. Mix the coriander into the dish.
  35. 35. Serve the dish with basmati rice if desired.

Nutrition per serving