Duck breast skewers with Asian marinade
Time: 20 min. preparation time, 0 min. baking time
Nutrition: Calories ca 656 / Protein 24g / Carbohydr. 19g / Fat 53g
Ingredients (2 servings)
|200 g||duck breast|
|20 g||sesame seeds|
|30 ml||soy sauce|
|2 tbsp||honey (divided)|
|6 tbsp||olive oil|
|2 tbsp||rice wine vinegar|
|400 g||baby leaf lettuce|
10 skewers, large frying pan, preserving jar (optional), 2 small bowls, fine grater, small frying pan, cooking spoon, cutting board, knife
Muscat Blanc à Petits Grains, Palatinate, 2012
The aromatic nose of fine blossoms and nutmeg harmonizes very well with the Asian marinade. Its full-bodied nature perfectly accompanies the flavorful duck meat.
Finely grate the ginger. Remove the skin from the duck breast and slice into strips, approx 1 cm wide.
fine grater, cutting board, knife
10 g ginger / 200 g duck breast
Roast the sesame seeds in a pan until golden brown.
small frying pan, cooking spoon
20 g sesame seeds
For the marinade, mix together the roasted sesame seeds, soy sauce, half of the grated ginger, honey, salt, and pepper. Leave the duck breast in the marinade for approx 5 – 10 min.
30 ml soy sauce / 1 tbsp honey / salt / pepper
Meanwhile, for the vinaigrette, mix olive oil, rice wine vinegar, the rest of the ginger and honey, and salt and pepper.
preserving jar (optional), small bowl
6 tbsp olive oil / 2 tbsp rice wine vinegar / 1 tbsp honey / salt / pepper
Skewer the duck breast and sear on each side for approx 2 min. Transfer to a warm plate.
large frying pan, 10 wooden skewers
Drizzle the lettuce with the dressing before serving. Place the skewers on top.
400 g baby leaf lettuce