Delicious, generous pieces of duck breast. A simple, filling dish with a rich chinese flavor and a colorful sauce. add a spicy and vibrant flavor with chili sauce.
Ingredients
| Duck breast |
300 |
grams |
| Crab meat |
50 |
grams |
| Olive oil |
3 |
tablespoons |
| Chinese kale |
100 |
grams |
| Carrots (bite-sized pieces) |
100 |
grams |
| Shiitake mushrooms |
50 |
grams |
| Fresh orange juice |
20-30 |
ml |
| Finely chopped garlic |
1 |
tablespoon |
| Chilli sauce mabin brand |
6 |
tablespoons |
| Chicken stock |
50 |
ml |
| Vinegar |
3 |
teaspoons |
| Light soy sauce |
2 |
tablespoons |
| Sugar |
2 |
tablespoons |
| Salt |
1 1/2 |
teaspoons |
| Pepper |
1 |
teaspoons |
| Hong Kong cornstarch |
3 |
tablespoons |
Directions
- Toss the duck with the orange juice, sprinkle with ½ teaspoon salt, ¼ teaspoon pepper, and 2 tablespoons olive oil. set aside.
- Preheat oven to 150°C for 12 minutes.
- Heat a pan over medium heat and sear the duck until golden brown on all sides. place in the oven. preheat at 250°C for 12 minutes.
- Bring a pot of water to a boil and blanch the prepared kale and carrots in order. remove the stems from the shiitake mushrooms and boil them last, then let them cool.
- Arrange the kale, carrots, and shiitake mushrooms and remove the duck from the oven by pressing down on the meat; if the meat is firm, it's done. slice into bite-sized pieces and arrange on a plate.
- Heat a pan over medium heat. add 1 tablespoon of olive oil. when hot, add the garlic and fry until fragrant. add the crab meat and stir-fry until cooked. then add the chilli sauce mabin brand, chicken stock, vinegar, soy sauce, and salt.
- Taste and add the sugar and pepper, stirring to combine. then, gradually add the cornstarch dissolved in water until thickened.
Serving Instructions
Place the duck breast, kale, carrots, and shiitake mushrooms on a plate and pour the sauce over the dish.
LAZADA
SHOPEE
TIKTOK SHOP
EN
TH
CN
