🍽️ Pan-seared pink duck breast on glass noodle salad with teriyaki sauce

Name: Pan-seared pink duck breast on glass noodle salad with teriyaki sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 2 duck breast fillets; salt; pepper; 50 ml sweet rice wine; 1 garlic clove; 100 ml chicken broth; 0.5 tsp freshly chopped ginger; 6 tbsp soy sauce; 4 tbsp sugar; cornstarch; 250 g glass noodles; 2 carrots; 0.5 kohlrabi; 2 spring onions; 1 garlic clove; 1 cucumber; 3 tbsp sesame oil; 1 tbsp coarsely chopped coriander leaves; 4 tbsp light soy sauce; 2 tbsp rice vinegar; 1 tbsp lime juice; pepper; 1 tbsp light sesame seeds

798 kcal · 30 min · 4 servings

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Ingredients

2 duck breast fillets
salt
pepper
50 ml sweet rice wine
1 garlic clove
100 ml chicken broth
0.5 tsp freshly chopped ginger
6 tbsp soy sauce
4 tbsp sugar
cornstarch
250 g glass noodles
2 carrots
0.5 kohlrabi
2 spring onions
1 garlic clove
1 cucumber
3 tbsp sesame oil
1 tbsp coarsely chopped coriander leaves
4 tbsp light soy sauce
2 tbsp rice vinegar
1 tbsp lime juice
pepper
1 tbsp light sesame seeds

Instructions

1. Preheat the oven to 160 degrees Celsius with top and bottom heat.
2. Rinse the duck breasts briefly and pat them dry with a kitchen towel.
3. Score the skin of the duck breasts in a diamond pattern, without cutting deeply into the meat.
4. Heat a pan and place the duck breasts skin-side down into it.
5. Fry the duck breasts for about 5 minutes on the skin side until brown and crispy.
6. Season the breasts with salt and pepper.
7. Fry the duck breasts briefly on the meat side and season them as well.
8. Place the duck breasts skin-side up on a rack.
9. Place a drip tray under the rack in the oven.
10. Cook the duck breasts in the oven for about 12 minutes until they are pink inside.
11. Wrap the duck breasts in aluminum foil.
12. Let the duck breasts rest for about 5 minutes.
13. Heat the rice wine in a pot and bring it to a boil.
14. Peel the garlic and chop it finely.
15. Add the broth, ginger, garlic, 50 milliliters of water, soy sauce, and sugar to the pot.
16. Let the sauce simmer for about 2 to 3 minutes.
17. Strain the sauce through a sieve into a clean pot.
18. Mix about 1 teaspoon of starch with a little water until smooth.
19. Add the starch-water mixture to the sauce to thicken it.
20. Let the sauce simmer for another 5 minutes.
21. Set the sauce aside until you need it for serving.
22. Soak the glass noodles in hot water according to package instructions.
23. Rinse the glass noodles with cold water and let them drain.
24. Peel the carrots and kohlrabi.
25. Slice the carrots and kohlrabi into thin strips using a vegetable peeler.
26. Wash and trim the spring onions.
27. Cut the spring onions into long, thin strips.
28. Peel the garlic and chop it finely.
29. Wash the salad cucumber and halve it lengthwise.
30. Scoop out the seeds of the cucumber with a teaspoon.
31. Cut the cucumber into long, thin strips.
32. Heat 2 tablespoons of oil in a pan.
33. Sauté the spring onions with the garlic until translucent.
34. Fold in the carrot and kohlrabi strips and toss the pan briefly.
35. Remove the pan from the heat.
36. Place the drained glass noodles in a bowl.
37. Mix the glass noodles with the carrots, kohlrabi, cucumber, and coriander.
38. Season the salad with soy sauce, the remaining sesame oil, rice vinegar, lime juice, and pepper.
39. Divide the glass noodle salad onto four plates.
40. Slice the duck breast.
41. Place the duck breast slices on the salad.
42. Drizzle the duck breast with the teriyaki sauce.
43. Sprinkle the dish with sesame seeds and serve.

Nutrition per serving

kcal: 798
Protein: 30 g · Fett/Fat: 34 g · Carbs: 90 g